Roast Vegetable Crumble
Adapted from a Marcus Wareing recipe, this roast vegetable crumble is the perfect antidote on a cold autumn or winter night. Perfect on its own as a midweek dinner, or a side for roast beef, it's like a hug in a bowl. If you are vegan/dairy free, simply swap the cheese, butter and milk for your favourite dairy-free alternatives
Ingredients
Vegetables:
- 1 small swede, peeled and cut into chunks
- 1 large sweet potatoes
- 10 new potatoes
- 3
For the Horseradish Sauce:
- tsp ground black pepper
- pinch of salt
For the Crumble Topping:
- Pinch of Salt
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6.
Step 2
Heat the oil in a large shallow non-stick baking tray. Add the vegetables and season well. Add the garlic and a bunch of thyme.
Step 3
Transfer to the oven (uncovered) and roast for around 40-45 minutes.
Step 4
While the vegetables are roasting, make the horseradish sauce. Put the milk and black pepper in a small saucepan and bring to a gentle simmer
Step 5
In a separate saucepan, melt the butter, add your flour, whisking slowly to ensure there are no lumps. Cook the flour out for 2-3 minutes then gradually add the milk with a ladle, 2 spoons at a time and stir until the milk is absorbed bit by bit. Whisk any lumps away until you have the consistency of custard. Add the horseradish sauce and season to taste.
Step 6
To prepare the crumble topping, place all the ingredients into a mixing bowl. Using your fingers, gently rub the mixture until the butter is fully incorporated. The result should be a uniform mixture without visible pieces of butter.
Step 8
Remove the vegetables from the oven. Pour the horseradish sauce on top and then then sprinkle over the crumble mixture on top.
Step 9
Bake for 15-20 minutes until golden, then serve with green veg or a slice of roast beef.
