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Im entering this for Bookmarked Recipes hosted by Jac at Tinned Tomatoes from an idea from Ruth at Ruths Kitchen Experiments

1 medium butternut squash

6 carrots

1 onion

large piece of root ginger
400g mushrooms

2 tbsp sunflower oil
25g/1oz butter

Make a pint of bechamel sauce or cheat like I do and make it with cornflour

1 pint of milk

1 1/2 tbsp cornflour

seasoning to taste

1 tsp Dijon mustard

1. Put the cornflour into a heat-proof basin.
2. Add about 1 tablespoon of the cold milk.
3. Blend the cornstarch into the milk using a wooden spoon until the mixture is smooth.

4. Heat the remaining milk in a saucepan until just below the boil, or heat in the microwave.

5. Pour the hot milk gradually over the cornstarch mixture, stirring all the time.
6. Put the mixture bake into the pan and put onto the heat, or into a large jug or bowl in the microwave. Bring it to the boil gently whilst stirring constantly for about 3 minutes.
7. Stir in seasoning and mustard.

 

50g/2oz butter, diced

100g/4oz plain flour

50g/2oz ground almonds

50g/2oz Parmesan, grated

25g/1oz flaked almonds

1. Put the butter, flour and ground almonds in a bowl.  Rub the butter into the dry ingredients until it resembles breadcrumbs

2. Stir in the Parmesan and flaked almonds

1. Put the roasted vegetables in an ovenproof dish

2. Pour over the sauce

3. Top with the crumble

You could substitute any other root vegetables e.g. parsnips, swede, sweet potato, celeriac. You could also leave out the ginger if you prefer.

It may sound like a lot of different steps but its all fairly straight forward and the resulting Veggie Crumble is well worth it.