2013 slide recipes

Vegetable Crumble

Nothing lights up  a grey and dull day better than this  vegetable crumble… Its the ultimate comfort food and its not too calorific.
You will need:
For the crumble –
 50g butter , diced
50g plain flour
50g ground almonds
50g Parmesan , grated
25g flaked almonds
For the filling –
400ml vegetable stock
300g celeriac , peeled and diced
100g butternut squash
3 carrots , peeled and diced
1l sweet potatoes , peeled and diced
leeks , sliced
200ml tub crème fraîche
1 tbsp wholegrain mustard
2 tbsp plain flour
1 tsp thyme leaves
1. Chop and dice all your veg
2.In 400ml boiling stock ad dyour veg. Cover the pan and cook for 10 mins.
3. Mix the crème fraîche, the mustard and flour. Stir into the veg then add  thyme and black pepper.
Turn the off the heat.
4. To make the crumble rub the butter into the flour and ground almonds, stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes/ a big dish like me and sprinkle the crumble on top. If your freezing it , wrap in cling film, then foil.
To defrost do it overnight in the fridge.
5. Cook at 190C for 30 minutes

Let me know if you make tweet/instagram me @iamnrc

NRC X