Winter Vegetables with an Oaty Crumble Topping

AuthorBobCategoryDifficultyBeginner

If you want a change from meat, this main meal is a must. Winter vegetables in cream sauce under a crunchy coating and topped off with grated mature cheddar.

Winter Vegetables with an Oaty Topping

Yields6 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

Vegetables
 2 sticks Celery
 300 g Potatoes
 200 g Carrots
 250 g Swede
 150 g Parsnips
 130 g Mushrooms
 1 Medium Red Onion
Sauce
 50 g Butter
 25 g Plain Flour
 0.50 pt Milk
 1 tsp Dried Tarragon
 2 Cloves of Garlic (chopped)
 1 Vegetable Stock Cube
 Seasoning
Topping
 100 g Plain Flour
 100 g Oats
 100 g Mature Cheddar Cheese (Grated)
 100 g Margarine or Butter

Preparing the Vegetables
1

Celery - Trim and cut into 2cm lengths
Potatoes - Peel and chop into 1cm Dice
Carrots - Peel and cut into 3cm Fingers
Swede - Peel and chop into 2cm Dice
Parsnips - Peel and cut into 1cm rounds
Mushrooms - Quarter
Red Onion - Peel, quarter then separate the leaves.

Making the Casserole Base
2

Melt 50g of Butter in a large saucepan over a moderate heat. Add the tarragon, chopped garlic and seasoning.

Add all the vegetables and the crumbled stock cube and allow to sweat for 10 minutes with the lid on, stirring occasionally.

3

Prepare your oven to 180ºC.

4

Add the 50g of flour to the vegetables and mix, then gradually add the milk. When thickened, transfer the mixture to an ovenproof dish.

Topping
5

In a separate mixing bowl, add the 100g of flour, oats, 100g of butter or margarine and half the grated cheddar and allow to mix until the texture becomes crumbly.

6

Coat the vegetables with the crumble and sprinkle the remainder of the cheese on top.

Bake in the oven for 20 minutes. Remove and allow to stand for 5 minutes before serving.

Ingredients

Vegetables
 2 sticks Celery
 300 g Potatoes
 200 g Carrots
 250 g Swede
 150 g Parsnips
 130 g Mushrooms
 1 Medium Red Onion
Sauce
 50 g Butter
 25 g Plain Flour
 0.50 pt Milk
 1 tsp Dried Tarragon
 2 Cloves of Garlic (chopped)
 1 Vegetable Stock Cube
 Seasoning
Topping
 100 g Plain Flour
 100 g Oats
 100 g Mature Cheddar Cheese (Grated)
 100 g Margarine or Butter

Directions

Preparing the Vegetables
1

Celery - Trim and cut into 2cm lengths
Potatoes - Peel and chop into 1cm Dice
Carrots - Peel and cut into 3cm Fingers
Swede - Peel and chop into 2cm Dice
Parsnips - Peel and cut into 1cm rounds
Mushrooms - Quarter
Red Onion - Peel, quarter then separate the leaves.

Making the Casserole Base
2

Melt 50g of Butter in a large saucepan over a moderate heat. Add the tarragon, chopped garlic and seasoning.

Add all the vegetables and the crumbled stock cube and allow to sweat for 10 minutes with the lid on, stirring occasionally.

3

Prepare your oven to 180ºC.

4

Add the 50g of flour to the vegetables and mix, then gradually add the milk. When thickened, transfer the mixture to an ovenproof dish.

Topping
5

In a separate mixing bowl, add the 100g of flour, oats, 100g of butter or margarine and half the grated cheddar and allow to mix until the texture becomes crumbly.

6

Coat the vegetables with the crumble and sprinkle the remainder of the cheese on top.

Bake in the oven for 20 minutes. Remove and allow to stand for 5 minutes before serving.

Winter Vegetables with an Oaty Crumble Topping

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