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.