This root vegetable and goat’s cheese crumble is a lovely, warming winter dish. It’s great for using up leftover veg, as you can mix and match what vegetables you put into it, depending on what’s in the fridge. You ideally want to mix and match the vegetables to about 600g weight in total, making sure you have some potatoes in there to help thicken the creamy sauce. Sweet potatoes are a good alternative. Cream cheese works equally as well as goat’s cheese, but we think the natural acidity and flavoursome nature of goat’s cheese compliments this dish perfectly.
Cooks in: 1 hour
For the Filling
2 Vegetable stock cubes
2 Potatoes, peeled and cut into chunks
200g Mushrooms, slice into halves
2 Leeks, halved and cut into thick slices
1 tbsp Cornflour
2 Carrots, peeled and cut into chunks
2 Parsnips, peeled and cut into chunks
110g Rosary goat’s cheese, crumbled
Salt and freshly ground black pepper
For the Crumble Mixture
110g (4oz) Plain flour
50g (2oz) Ice Cold Butter, cubed
110g (4oz) Mature Cheddar, grated
Preheat the oven to 220°C. Pour 1 litre of water into a large saucepan and bring it to the boil. Add the in the stock cubes and whisk until they have dissolved.
To the stock, add the potatoes and carrots. Bring to the boil, then cover. Turn down the heat slightly and allow to simmer for 5 minutes.
Add the chopped parsnips and leeks. Bring the pan back to the boil, then re-cover, reduce the heat and simmer for 10–15 minutes until all the vegetables are tender.
Using a slotted spoon, transfer the vegetables to an ovenproof dish, reserving the cooking liquid.
Scatter the mushrooms over the top of the vegetables.
Bring the cooking liquid to a quick boil, uncovered, until the quantity is reduced by about half. Mix the cornflour to a paste with 1tbsp cold water, then add to the pan. Simmer for a couple of minutes more.
Remove the pan from the heat and add in the goat’s cheese. Stir until the cheese melts. Season to taste with salt and pepper and pour the sauce over the vegetables in the dish.
To make the topping, sift the flour into a bowl, add the cold butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Gently stir through the grated cheese.
Sprinkle the crumble mix over the vegetables and bake for 20–25 minutes until golden brown and bubbling.