Winter Vegetable Crumble

By February 14, 2012Uncategorized

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Crumble topping:

2/3 cup rolled oats

½ cup cashews

2 tablespoons whole wheat flour

2 tablespoons oil

1 teaspoon dried rosemary

Filling:

2 pounds root vegetables (rutabagas, carrots, parsnips, turnips, potatoes)

Sauce:

1 medium onion, chopped

2 tablespoons cashews

2/3 cup milk

1 ¼ cup vegetable broth

2 tablespoons flour

1 teaspoon dried rosemary

Salt and Pepper

Preheat oven to 375°F. For the topping: combine all ingredients into a bowl and mix to form a crumble topping. For the filling: steam vegetables until they are just tender and add to a baking dish. For the sauce: In a saucepan, sauté onions in oil until soft and add in cashews, cooking until just browned. Stir in milk and vegetable broth. Combine flour and milk in a separate bowl to make a slurry and then add that to the saucepan. Add in rosemary and bring sauce to a boil. Once sauce boils, turn down the heat and simmer until sauce is thickened. Season with salt and pepper. Puree sauce for a smoother texture, if desired. Pour sauce over vegetables and add crumble topping. Bake at 375 degrees for approximately 30 minutes.  Adapted from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert.

Terra

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