Saturday, 13 December 2014

Root vegetable nut crumble, with cabbage and peas

Recipe an adaptation of Leith's vegetable bible (or something similar).  Lovely, though, I think addition of a good tomato sauce would make it excellent.

Start the veg on the hob, but put the oven on to 180 after 5-10 minutes


Olive oil
Onion, chopped
Celery, chopped
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

Crumble topping

mixed nuts (hazelnuts, pecans, walnuts... today)
olive oil

Serve with:-

Savoy cabbage
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.

Make crumble:-

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 :)

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