Cheesy vegetable crumble

Ah October- the month that brings a chill in the air and an urge to hibernate in front of an open fire with all your favourite comfort foods. Well, look no further! This cheesy vegetable crumble makes the most of a range of seasonal vegetables and it is perfect as a main meal or a side dish. Potato, carrot, swede, kale and leek are my vegetables of choice which gives a balanced between earthy flavours and sweetness which marry with the creamy cheesy sauce which is topped with crunchy crumble.

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Ingredients- serves 4 as a main
1 small swede
3 large potatoes such as Maris Piper
1 large carrot
1 leek
Small bag of black kale
500ml vegetable stock
150ml milk
2 garlic cloves- whole
60ml double cream
2 tsp Dijon mustard
Pepper
Crumbly, tangy cheese such as Caerphilly
100g plain flour
50g unsalted butter
Freshly grated parmesan

1. Prepare the vegetables by peeling them and cutting the swede, potatoes and carrots into cubes. Take a large, wide pan and place the cubed vegetables into it along with the vegetable stock and milk. Place two whole unpeeled garlic cloves in that have been pricked with a knife to infuse a delicate flavour. Bring to a boil before lowering to a simmer; cover the pan and simmer until the vegetables are tender to a knife point. Remember that swedes take longer than the other vegetables so keep the cubes of this smaller so they all cook at the same time.

2. Meanwhile, in a small pan sweat the leek with a splash of oil and small knob of butter. Cook until tender before removing and setting aside. Add the kale into the pan along with a splash of water; cover and allow to wilt slightly.

3. Preheat the oven to 200c/ 180 fan. Choose a large ovenproof baking dish that is large enough to fit all the vegetables in. When the vegetables are tender, take the pan off the heat and stir in the double cream along with some freshly grated parmesan cheese, the leeks and kale and mustard. Season to taste. Spoon half into the baking dish before crumbling some Caerphilly through before spooning the remaining vegetables on top followed by more crumbled cheese. Pour the creamy sauce over.

4. Finally, for the crumble topping simply place the flour in a large bowl along with the butter. Cut the butter into small chunks for ease and rub the flour and butter between your fingers to form a crumb. Grate in some parmesan if you like. Scatter the crumble over the vegetables and bake in the oven until golden and crunchy; this should take 30-40 minutes. Remove from the oven and allow to stand for a couple of minutes as it will be red hot! Serve as a main or as a side dish and dive in!

Cheesy vegetable crumble- a comforting autumnal meal that deserves to be centre stage on your dining table!

 

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