Root Vegetable Crumble

Another great seasonal recipe. (Image shows crumble before cooking - click to enlarge)

Ingredients

• 2 parsnips
• 2 carrots
• 2 potatoes
• 1 beetroot
• 2 tbsp of rapeseed oil
• 1 tbsp of honey
• Rosemary
• 1 onion, chopped
• 100g grated cheese, like cheddar or gruyere
• 100g stale bread, chopped

Method

• Grate all the root vegetables, lay them in a well-oiled oven dish.
• Mix the rapeseed oil, honey and rosemary together. Pour over the grated vegetables and toss a bit.
• Make the crumble with the onion, stale bread and cheese.
• Spread the crumble on top of the vegetables. Cover with foil and put in the oven for 1 hour at 200°C, then take the foil off and bake for another 10 mins.

You can add any veg you like such as sweet potatoes or celeriac.

I often eat it with a roast or just with a salad. Kids love it.

Submitted by Isabelle, plot 15