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Vegetable crumble
This is one of our favourite dishes to serve at dinner parties for the vegetarians and it certainly goes down very well. You can choose the vegetables, so when your garden is full of ready veggies, have a go with this recipe. Until then, stock up at the greengrocers and try and avoid any shop that has wrapped them in that ridiculous plastic.
Ingredients
Serves 6
3 carrots, peeled and sliced
2 small parsnips, peeled and sliced
1 small cauliflower, stalk removed and cut into florets
3 young courgettes, topped, tailed and sliced
3 tbsp olive oil
2 onions, peeled and sliced
125g mushrooms, wiped and sliced
50g butter
50g flour
10 fl oz milk
175g gorgonzola, crumbled
4 slices bread, made into breadcrumbs
50g cheddar cheese, grated
1 heaped teasp fresh mixed herbs, chopped finely
Salt and freshly ground black pepper.
Method
Preheat the oven 190C/ 375F/gas 5. Bring a large pan of salted water to the boil, then add the carrots, parsnips, cauliflower and courgettes. Bring back to the boil, simmer for five minutes, drain, return the vegetables to the pan.
Heat the oil in a large frying pan, add the onions and cook on a low heat for five minutes. Add the mushrooms and cook for a further five minutes.
Melt the butter in a small saucepan, stir in the flour, then gradually stir in the milk to make a smooth white sauce.
Add the Gorgonzola and cook on a low heat until the cheese is melted. Mix the breadcrumbs, cheddar cheese and herbs in a bowl and season with salt and pepper. Add the onion mix to the carrot mix and then stir in the cheese sauce. Put into a shallow ovenproof dish and top with the breadcrumb mix. Bake for 30 minutes or until the crumbs are slightly brown. Serve hot. |
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