Ingredients

Serves 4

• 300g Chantenay carrots
• or baby carrots (or small carrots, chopped into chunks
• 500g peeled and cubed mixed root vegetables eg parsnips, sweet potato, swede, celeriac, kohlrabi
• 1 onion, peeled and chopped
• 2 tbsp olive oil
• 40g plain flour
• 40g butter
• 400ml milk
• 1 tbsp chopped parsley
• 1 tbsp cr?me fraiche
• 1 tbsp horseradish
• 50g grated mature cheddar
• 50g wholemeal breadcrumbs
• sea salt and black pepper
• some grated nutmeg

Method

1. Heat the oven to 180DegC/350DegF/Gas Mark 4-5.
   
   
2. Heat a frying pan, add the olive oil and saut? the Chantenay carrots and the mixed root vegetables and onion for 4-5 minutes, until softening. Season with sea salt, black pepper and some grated nutmeg.
   
   
3. Place in an oven proof dish.
   
   
4. To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 minute. 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 minute, remove from the heat.
   
   
5. Add the horseradish, cr?me fraiche, season well, pour over the vegetable mixtures.
   
   
6. Mix together the cheese and breadcrumbs and sprinkle over the vegetables. Bake in the oven for 30-40 minutes so the vegetables are cooked and the topping is golden brown.
   
   

Time From Cupboard-To-Table

Notes & Variations on Root Vegetable 'Crumble' with Cheesy Topping

This crumble is really tasty and the horseradish gives it a lovely, gentle kick. Experiment with your favourite herbs for the sauce.

For the filling, try adding kidney beans or butter beans, for more protein to make this a wonderfully filling winter meal.

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