Roasted Vegetable Winter Crumble Recipe

winter-veg-crumble

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.

An easy way to save, organize and share recipes in a central recipe box –  Yum

Head on over to our Full Recipe Index

Recipes

scottish recipes

 

LET’S CONNECT!

Connect with us

instagram follow

facebook follow
twitter
pinterest follow

You can also subscribe to Foodie Explorers to keep up to date with all new recipes.

Newsletter subscription

See the handy Pinterest image below if you wish to pin this for later 😘

 

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.