Root vegetable crumble with cheesy topping recipe

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  • Vegetarian
serves: 4
Cost: not
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  • This gorgeous, hearty crumble is the perfect autumn vegetarian dish and uses lots of tasty winter veg.


    • 300g Chantenay carrots
    • 500g peeled and cubed mixed root vegetables, e.g. parsnips, sweet potato, butternut squash, swede
    • 1 onion, peeled and chopped
    • 2tbsp olive oil
    • 40g plain flour
    • 40g butter
    • 400ml milk
    • 1tbsp chopped parsley
    • 1tbsp crème fraiche
    • 1tbsp horseradish
    • 50g grated mature cheddar
    • 50g wholemeal breadcrumbs
    • Sea salt and black pepper
    • Some grated nutmeg (optional)


    • Heat the oven to 180ºC/350ºF/gas mark 4-5. Heat a frying pan, add the olive oil and sauté the Chantenay carrots and the mixed root vegetables and onion for 4-5 mins, season with sea salt, black pepper and some grated nutmeg. Place in an ovenproof dish.

    • To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 min. Do not brown. Remove from the heat, pour in the milk and whisk the mixture until smooth.

    • Place back on the heat and slowly bring to the boil, whisking constantly until just boiling. Simmer for 1 min, remove, then add the horseradish, crème fraiche, season well, and pour over the vegetable mixtures.

    • Mix together the cheese and breadcrumbs and sprinkle over the vegetables.

    • Bake in the oven for 30-40 mins so the vegetables are cooked and the topping is golden brown.

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