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Carrot and Root Vegetable Crumble Recipe

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Carrot and Root Vegetable Crumble Recipe

Carrot and Root Vegetable Crumble Recipe

Photo © Chantenay Carrots
Simply because a dish is meat free does not mean it can't be hearty, warming and nourishing as can be seen with this recipe which contains lovely ingredients with the main one sweet, delicious Chantenay Carrots. These small sweet carrots need no peeling and can be used straight from the fridge and originated from the Chantenay region of France but are now widely available in the UK.

The recipe also includes more root vegetables and you can choose to include your favourites but parsnips, squash, swede and sweet potato make good additions.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Serves 4

Ingredients:

  • 300g / 10 ½ oz Chantenay Carrots
  • 450g / 1 lb peeled and cubed mixed root vegetables
  • e.g. parsnips, sweet potato, squash, swede
  • 1 onion, peeled and chopped
  • 2 tbsp olive oil
  • 40g / 1 ½ oz plain flour
  • 40g / 1 ½ oz butter
  • 400ml 1 2/3 cups milk
  • 1 tbsp chopped parsley
  • 1 tbsp crème fraîche
  • 1 tbsp horseradish
  • 55g /2 oz grated mature cheddar
  • 50g / 2 oz wholemeal breadcrumbs
  • Sea salt and black pepper
  • Grated nutmeg (optional)

Preparation:

Preheat the oven to 180ºC/350ºF/Gas Mark 4-5.
  • Heat the olive oil in a large frying pan. Add the carrots (no need to wash or peel), chopped and prepared root vegetables of your choice and the onion. Saute for 4 - 5 minutes. Season with a little salt and pepper and a tiny pinch of nutmeg if you are using.
  • Place the vegetables into an ovenproof dish and put to one side while you make the sauce
  • Melt the butter in a saucepan, add the flour and stir together. Cook the mixture over a medium heat for 1 minute stirring all the time. Make sure the mixture does not brown.
  • Remove the sauce from the heat and add the milk, all in one go, and whisk thoroughly to create a smooth sauce. Put the sauce back onto to the heat and slowly bring to a gentle boil whilst still whisking. Simmer for 1 minute then again remove from the heat.
  • Add the horseradish and crème fraîche to the sauce, season well with salt and pepper then pour over the vegetable mixture.
  • Mix the cheese and breadcrumbs together then sprinkle over the vegetables. Bake in the preheated oven for 30-40 minutes until the vegetables are cooked and the topping golden brown.
This crumble makes a complete meal all by itself but if you need to, serve with boiled potatoes on the side. For the carnivores in your life it will work very well as a hearty side dish too.

Other Dishes Using Chantenay Carrots

Not meat free, but this Slow Cooked Lamb Shoulder Casserole is a lovely way to use Chantenay Carrots. It is a hearty casserole and uses lamb shoulder which is cheaper cut of meat so good for those on a budget.

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