What’s In The Box Recipe Update
Written By Street Box
Creamy Winter Veggie Crumble
SERVES 4-6
1kg mixed root vegetables such as beetroot, carrots, swede, parsnip, turnip, celeriac, sweet potato, squash (e.g. butternut or pumpkin)
1 cauliflower (or can substitute additional ~400g butternut squash or parsnip)
A couple of sprigs of herbs (e.g. rosemary, thyme and/or sage)
250ml plant milk (e.g. oat, soya, pea, hemp, almond)
400g tin white beans (e.g. butter or cannelloni beans)
2-3 tablespoons nutritional yeast
1 tablespoon dijon mustard
1 white onion
4 cloves garlic
2 tablespoon olive oil
Salt and pepper to taste
Crumble Topping
200g stale bread
1 clove garlic, finely chopped
2 tablespoon nutritional yeast
A small handful of herbs of choice (optional)
1 tablespoon olive oil
1/4 teaspoon each of sea salt and black pepper
METHOD
1. Preheat the oven to 180C/gas mark 4.
2. Chop the cauliflower into small florets, along with its stem which can also be cut into small 1-2cm cubes. Cut half the onion into ~2cm wedges, and add both of these to a baking tray, along with 2 of the cloves of garlic (peeled but left whole). If using squash (e.g. butternut), cut in half, scoop out the seeds (which can be saved and roasted with spices of choice at another time to make a tasty snack!), and then cut into 1-2cm cubes (keeping the skin on). Place on a separate baking tray. Toss vegetables on both trays in olive oil and season with salt and pepper. Place in a preheated oven and cook for ~30 minutes until soft through to the centre.
3. Meanwhile, prepare the rest of your vegetables. Cut the other mixed root vegetables and half onion into 1cm square dice.
4. Heat a tablespoon of olive oil in a saucepan over a medium heat. Add the diced onion, garlic and root vegetables to the pan, along with herbs if using and a couple of grinds each of salt and pepper. Cover with a lid and cook for ~10 minutes, stirring the vegetables every couple of minutes. Cook until the vegetables are soft and tender to the centre.
5. Once the cauliflower and squash in the oven are cooked, removed from the oven and add half the cauliflower florets and all of the squash to the other root vegetables in the saucepan.
6. To make the creamy sauce, add the remaining roasted cauliflower, onion and garlic to a blender/food processor along with the tin of white beans, nutritional yeast, dijon mustard and plant milk. Blend until you have a smooth consistency and then season with salt and pepper to taste. Mix the creamy sauce with the diced cooked root vegetables. Place into a baking dish (or two depending on the size of you dish).
7. To make your breadcrumb topping, dice the stale bread into rough cubes and then add to a blender along with remaining crumble topping ingredients until you the crumb size you want. Sprinkle on top of your creamy vegetables and then bake in oven for a further 10 minutes or so until the breadcrumb topping has turned golden.
Once cooked, remove from oven, and serve alongside some steamed or stir fried seasonal greens (e.g. kale, cabbage, chard). Enjoy!
