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Vegetable Root Crumble

By Hazymay (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Ian's quarantine exchange recipe


  • 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


  • STEP 1
    Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water
  • STEP 2
    Roughly chop the leeks and add them to the boiling water 5 mins later
  • STEP 3
    Drain veg and place in a baking dish, keep the water and return it to the saucepan
  • STEP 4
    Crumble stock cubes int the water and boil until reduced by half
  • STEP 5
    Melt the goats cheese into the water
  • STEP 6
    When fully melted and combined pour over the vegetables n the dish
  • STEP 7
    Sprinkle the sweetcorn over the vegetables and leave to cool
  • STEP 8
    Rub the four and butter together with fingertips
  • STEP 9
    Grat the cheddar and mix with the flour and butter
  • STEP 10
    Cover the very with the crumble mixture and spread evenly
  • STEP 11
    Place in the oven until golden and melted
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