Vegetable Crumble

2016-01-14
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Ingredients

  • root vegetables (potatoes, squash and sweet potatoes and a leek work well ...)
  • for the crumble: 100g flour
  • 50g oats
  • 100g butter
  • 100g cheese
  • 50g nuts (I used cashew nuts last time, but could be walnuts, hazel nuts, even peanuts!)

Method

Step 1

Chop variety of root veges such as potatoes(normal/sweet), beet roots, pursnips, swedes, carrots, and squashs/pumpkins, (and leeks if you have one) into a bite size

Step 2

saute them and cook through with small amount of water or milk (the quantity very much depend on your selection of veges, some produce lots of water and some not...if it gets too watery, add some flour to absorb it!) untill the veges are tender. You can also improvise with those things to make it to your preferred consistency/taste -bouillon/stock -flour -salt -cream -pepper -herbs etc

Step 3

Move to the baking dish (buttered) and cover with crumbles. Bake about 30min in 200℃ preheated oven till it bubbles and is golden.

Japanese woman born in Japan, currently..

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