Smoky roots and brazil nut crumble

Name: Smoky roots and brazil nut crumble
Prep time: 2 h 55 min
Total time: 2 h 55 min
Yield: Serves 4–6
Ingredients: flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; 1 clove garlic, peeled and crushed; 75 g/2½ oz butter; 50 g/1¾ oz oats; 75 g/2½ oz plain (all purpose) flour; 50 g/1¾ oz grated parmesan cheese (or vegetarian equivalent) or cheddar cheese; 75 g/2½ oz brazil nuts, chopped into small pieces; 50 g/1¾ oz grated parmesan cheese (or vegetarian equivalent) or cheddar cheese; 50 g/1¾ oz grated parmesan cheese (or vegetarian equivalent) or cheddar cheese; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 1 kg/2 lb 4 oz root vegetables, such as parsnip, swede, celeriac, carrot, sweet potato or squash, peeled and cut into 3cm/1¼ inch chunks; 2 onions, peeled and cut into wedges; few sprigs of rosemary; 2 tsp sweet smoked paprika; olive oil; 200 ml/7 fl oz/scant 1 cup crème fraîche; 3 tbsp cornflour; 1 tbsp wholegrain mustard; 185 ml/6 fl oz/¾ cup white wine; 600 ml/21 fl oz/2½ cups vegetable stock

Preparation info

4–6

Difficulty
Easy
Ready in
3 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

I grew up eating lots of hearty stews, pies and savoury crumbles. Most of these were meat based, but there was one vegetarian dish my mum would make that was packed with all the odds and ends in the fridge, mixed with a cheese sauce and topped with a buttery crumble. I’ve given her recipe a modern makeover, creating a lighter sauce and giving the crumble a cheesy, nutty crunch. My kids love it.

Ingredients

Vegetarian

Ingredients

Method