Saturday, 13 December 2014
Root vegetable nut crumble, with cabbage and peas
Start the veg on the hob, but put the oven on to 180 after 5-10 minutes
Celeriac, chopped into 1cm cubed (ish)
Turnip .. chopped into 1cm cubed (ish)
Potato - chopped into 1cm cubed (ish)
Mustard - 2 tsp
Garlic - 3 cloves, crushed
Apple juice (3/4 pint)
Veg stock, about a pint
mixed nuts (hazelnuts, pecans, walnuts... today)
Frozen petit pois
1. Sautee onion and celery in olive oil, until a bit soft.
2. Add chopped root vegetables, and turn over in the oil for a few minutes.
3. Add apple juice and stock, garlic and mustard .... simmer.
Zizz parmesan, nuts and seasoning.
Mix into a bowl of oats, with a little GF flour
Glug in olive oil (about 5 tbsp), and seeds
Mix .... all oats should have a film of oil on them
Tip veg into oven proof dish.
Top with crumble.
Bake for 30 minutes
Steam cabbage, in last 5 minutes chuck frozen peas into water under cabbage steamer.
Simple, wholesome, bloody delicious - loads left for seconds .
we' re thinking about tangy tomato or rich mushroom sauce :)