I’ve got a bit of a thing about roasted root veggies at the moment, and had bookmarked this Veggie Crumble recipe in the November BBC Good Food Magazine, they call it ‘Wintry Vegetable Crumble’ however mine bears only a passing resemblance as I’ve changed the veg, the sauce and the method!
I’m entering this for Bookmarked Recipes hosted by Jac at Tinned Tomatoes from an idea from Ruth at Ruth’s Kitchen Experiments
For the filling:
1 medium butternut squash
6 carrots
1 onion
large piece of root ginger
400g mushrooms
400g mushrooms
2 tbsp sunflower oil
25g/1oz butter
25g/1oz butter
1. Peel the squash, carrots, onion and ginger, cut into chunks.
2. Put the oil in a roasting tin and add the vegetables, turning in the oil.
3. Place in a hot oven 180C for 30 – 40 minutes until the vegetables are soft and browned.
4. Melt the butter in a pan and saute the mushrooms until they are soft and lightly browned. Add to the roasted veg mix.
For the sauce:
Make a pint of bechamel sauce or cheat like I do and make it with cornflour
1 pint of milk
1 1/2 tbsp cornflour
seasoning to taste
1 tsp Dijon mustard
1. Put the cornflour into a heat-proof basin.
2. Add about 1 tablespoon of the cold milk.
3. Blend the cornstarch into the milk using a wooden spoon until the mixture is smooth.
2. Add about 1 tablespoon of the cold milk.
3. Blend the cornstarch into the milk using a wooden spoon until the mixture is smooth.
4. Heat the remaining milk in a saucepan until just below the boil, or heat in the microwave.
5. Pour the hot milk gradually over the cornstarch mixture, stirring all the time.
6. Put the mixture bake into the pan and put onto the heat, or into a large jug or bowl in the microwave.
Bring it to the boil gently whilst stirring constantly for about 3 minutes.
7. Stir in seasoning and mustard.
6. Put the mixture bake into the pan and put onto the heat, or into a large jug or bowl in the microwave.
Bring it to the boil gently whilst stirring constantly for about 3 minutes.
7. Stir in seasoning and mustard.
For the crumble:
50g/2oz butter, diced
100g/4oz plain flour
50g/2oz ground almonds
50g/2oz Parmesan, grated
25g/1oz flaked almonds
1. Put the butter, flour and ground almonds in a bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs
2. Stir in the Parmesan and flaked almonds
To assemble:
1. Put the roasted vegetables in an ovenproof dish
2. Pour over the sauce
3. Top with the crumble
Bake for 30-35 minutes at 170C until golden.
You could substitute any other root vegetables e.g. parsnips, swede, sweet potato, celeriac. You could also leave out the ginger if you prefer.
It may sound like a lot of different steps but it’s all fairly straight forward and the resulting Veggie Crumble is well worth it.
Janice that looks fabulous. I like to play with recipes too. I often think they taste even better than they would have had I left them alone!
I want this for my dinner tonight… can you bring it round?
What a great recipe, I'm always looking out for new veggie recipes, and will have to give this a try.
Oh yum, that looks great. I love the idea of a savoury crumble and all those veggies in cheese sauce look lovely!
What a great winter warmer- perfect for these chilly nights! And veggie recipes are much appreciated
Marie – Yes, I agree, it's fun to play around with a recipe.
Dom – Sorry I had the second dish of this for tea tonight.
A Trifle Rushed – me too and this is a keeper
C – split the recipe into two dishes kept one in the fridge till tonight, always try to get two meals from one
Kate – I'm trying to do a veggie meal every week.
I LOVE the look of that Janice, and that would be perfect for my mum and dad who are veggies, although I am happy to eat veggie most days too!
I have never tried a vegetable crumble before, it just never occurred to me, but it does sounds really good 🙂