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.
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.
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.
Prepare your oven to 180ºC, gas mark 6.
Add the 50g of flour to the vegetables and mix, then gradually add the milk. When thickened, transfer the mixture to an ovenproof dish.
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.
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
Directions
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.
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.
Prepare your oven to 180ºC, gas mark 6.
Add the 50g of flour to the vegetables and mix, then gradually add the milk. When thickened, transfer the mixture to an ovenproof dish.
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.
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.