River Cottage

Roasted pale roots crumble recipe

Roasted pale roots crumble
By Hugh Fearnley-Whittingstall from River Cottage Every Day
Hugh got back to his roots with this savoury crumble recipe from River Cottage Every Day

Serves 6

Ingredients

  • 500g turnip, peeled and cut into bite-sized chunks
  • 500g parsnip, peeled and cut into bite-sized chunks
  • 500g celeriac, peeled and cut into bite-sized chunks
  • 500g potato, peeled and cut into bite-sized chunks
  • 2 onions, sliced
  • 3 generous tbsp wholegrain mustard
  • 3 tbsp honey
  • 4 tbsp rapeseed oil
  • 1 tbsp chopped rosemary
  • 3-4 tbsp double cream
  • Salt and freshly ground black pepper

For the topping

  • 1 good handful porridge oats
  • 4 thick slices stale bread, whizzed to coarse crumbs in a processor
  • 1 handful toasted walnuts or hazelnuts, roughly chopped
  • 25g unsalted butter, melted
  • 30g strong Cheddar, grated

METHOD

How to make roasted pale roots crumble

1. Combine the veg in a large roasting dish. Whisk the mustard, honey, oil and rosemary together, with plenty of seasoning. Pour over the veg then toss the whole lot together thoroughly. Cover and roast at 180°C/gas 4 for 45 minutes. Uncover and give everything a good stir, then increase the oven to 200°C/gas 6 and return the dish to the oven for 20 minutes.

2. To make the crumble topping, just combine all the ingredients. Trickle the double cream over the roasted roots, then scatter over the topping. Return to the oven for 10-15 minutes, til golden brown.

River Cottage Everyday

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All images © Simon Wheeler

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Tuesday 05 October 2010

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