Vegetable Root Crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ian's quarantine exchange recipe
Ingredients
- 2 Medium Sweet Potatoes
- 4 medium carrots
- 3 medium parsnips
- 2 large leeks
- 1 large tin sweetcorn
- 2 stock cubes
- 220 g goats cheese
- 220g plain flour
- 100g plain flour
- 100g butter
- 220 g cheddar
Method
- STEP 1Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water
- STEP 2Roughly chop the leeks and add them to the boiling water 5 mins later
- STEP 3Drain veg and place in a baking dish, keep the water and return it to the saucepan
- STEP 4Crumble stock cubes int the water and boil until reduced by half
- STEP 5Melt the goats cheese into the water
- STEP 6When fully melted and combined pour over the vegetables n the dish
- STEP 7Sprinkle the sweetcorn over the vegetables and leave to cool
- STEP 8Rub the four and butter together with fingertips
- STEP 9Grat the cheddar and mix with the flour and butter
- STEP 10Cover the very with the crumble mixture and spread evenly
- STEP 11Place in the oven until golden and melted
