Emma Easy to make winter comfort food
After the decadence of Christmas and New Year, this roasted winter vegetable crumble will save the pennies and hopefully help bring a comforting glow to your belly.
I used Speyside Specialities white pudding crumbled over the top for that oatmeal and fatty taste. Remember that fat isn’t necessarily a bad thing. It brings flavour and texture to a meal.
The veggies are cooked until soft before placing into the oven, meaning that all you have to do is wait until the topping is golden. Use whatever combination of winter vegetables you have, there are no rules.
Freezable as well.
Ingredients
400ml vegetable stock
3 parsnips, diced
3 carrots, diced
3 potatoes, diced
200g Brussels Sprouts, halved
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves
1 packet of Speyside Specialities White Pudding, crumbled.
Method
Pour the stock into a large pot and bring to a boil.
Add the diced potatoes.
Cover the pan and cook for 10 mins.
Add the other root vegetables – parsnips and carrots and cook for a further 10 mins.
Add the Brussels sprouts and cook for a further 5-10 mins until all the vegetables are soft.
Add mustard, thyme and flour to the pot and mix through.
Add the vegetable mixture to individual ramekins or a serving dish.
Crumble the Speyside Specialities White Pudding over the top of the vegetables.
Bake in the oven until golden – 190C/170C fan/gas 5
Top with some grated parmesan for added oompf.
Serve with some cranberry sauce for sweetness.
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