Sweet creamy carrots topped with a savoury crumble. This easy vegetable dish is great if you have vegetarian guests for dinner.
Preparation time: 10 minutes
Cooking time: 50 minutes
- 300g Chantenay carrots
- 500g peeled and cubed mixed root vegetables
- e.g. parsnips, sweet potato, squash, swede
- 1 onion, peeled and chopped
- 2 tbsp olive oil
- 40g plain flour
- 40g butter
- 400ml milk
- 1 tbsp chopped parsley
- 1 tbsp crème fraîche
- 1 tbsp horseradish
- 50g grated mature cheddar
- 50g wholemeal breadcrumbs
- Sea salt and black pepper
- Grated nutmeg
What to do:
Heat the oven to 180ºC/350ºF/Gas Mark 4-5. Heat a frying pan, add the olive oil and sauté the Chantenay carrots and the mixed root vegetables and onion for 4-5 minutes, season with sea salt, black pepper and some grated nutmeg. Place in an oven proof dish.
To make the sauce, melt the butter in a saucepan, add the flour and mix together and cook the mixture for 1 minute. Do not brown.
Remove from the heat, pour in the milk and whisk the mixture until smooth. Place back on the heat and slowly bring to the boil, whisking constantly until just boiling.
Simmer for 1 minute, remove from the heat, then add the horseradish and crème fraîche, season with salt and pepper and stir to combine. Pour the sauce over the vegetable mixture.
Mix together the cheese and breadcrumbs and sprinkle over the vegetables and sauce.
Bake in the oven for 30-40 minutes so the vegetables are cooked and the topping is golden brown.