← Nouns Cooking · British & Irish

Ingredients

• 3 Carrot, cut into chunks
• 2 Parsnip, cut into chunks
• 1 Sweet potato, peeled and cut into chunks
• 2 Leek, sliced
• 1 Onion, chopped
• 50 g Butter
• 40 g plain flour
• 500 ml Milk
• 1 tbsp wholegrain or Dijon mustard
• 1 tsp thyme leaves
• 75 g mature cheddar, grated
• 100 g plain flour
• 60 g cold butter, diced
• 40 g porridge oats
• 60 g mature cheddar, grated
• Salt
• Black pepper

Method

1. Heat the oven to 190°C (170°C fan, 375°F). Boil the carrots, parsnips and sweet potato in salted water for 8 min until just tender, then drain.
2. Meanwhile, melt the butter for the filling in a large pan over medium heat and cook the leeks and onion for 8 min until soft. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the milk and simmer for 3–4 min, stirring, until thick and smooth. Take off the heat and stir in the mustard, thyme and cheese, then the drained vegetables. Season and spoon into a baking dish.
4. For the crumble, rub the butter into the flour with your fingertips until it looks like rough breadcrumbs, then stir in the oats, cheese and a little pepper.
5. Scatter the crumble evenly over the vegetables and bake for 30–35 min until golden on top and bubbling at the edges. Rest for 5 min before serving with greens.

Tips

• Use whatever roots you have: celeriac, swede and squash all work.
• Choose a vegetarian (non-animal rennet) cheese if needed. The flour and oats contain gluten.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs BBC Good Food