Roasted Vegetable Crumble Food

ROASTED VEGETABLE CRUMBLE

Steps:

• Pre-heat the oven to 220º.
• In a large bowl, pour in the oil and add the herbs and salt and pepper. Chop up the veg into large chunks and peel the garlic cloves. Put all of the veg, along with the garlic into the oil and herbs and mix well so that all of the veg is coated.
• Spread out on a baking tray and pop in the oven for 30 minutes, until the edges of the veg are browning.
• While you are waiting for the veg, you can make the crumble. Put all the ingredients in to a large bowl and rub the butter in with your hands. After about 10 minutes you should have a breadcrumb like consistency. Leave to one side.
• Once the veg is done, take out of the oven and transfer into a large oven proof dish and leave to one side.
• Turn the oven down to 180º.
• Finely grate the cheddar, then add the cornstarch to it. Mix well with your hands so that the strands of cheese are covered.
• Over a medium flame, heat the stock, once warm add a handful of grated cheese and stir until it has dissolved, continue until you have used all of the cheese and you have a shiny sauce.
• Place the roasted vegetables into an oven proof dish (I used a 13.5 x 9.5 inch glass casserole dish)
• Pour the sauce over the vegetables and then top with the crumble. Sprinkle over a little black pepper and pop in the oven for 15 minutes. Finish off under the broiler to brown the top for a couple of minutes before serving.

ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

WINTRY VEGETABLE CRUMBLES

Steps:

• Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
• Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
• For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
• To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

VEGETABLE CRUMBLE

Steps:

• Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
• Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
• Pour into ovenproof casserole dish.
• Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.

ROAST VEGETABLES WITH PINE NUT CRUMBLE

Steps:

• Preheat oven to 200c.
• cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch) pieces.
• Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
• Roast for 45 minutes or until golden and just tender.
• Place bread and pine nuts in a food processor and pulse until crumbs form.
• Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
• Remove vegetables from the oven, sprinkle the crum mix over them then return to the oven and roast a further 10 minutes or until golden.