Delicious UK - (01)January 2020

FORTHECRUMBLE TOPPING

• 50gbutter


• 1 shallot,finelydiced


• 4 stalebreadslices(ortoasted
  freshbread),brokenintochunks


• 1 tbspfinelychoppedfresh
  flatleafparsleyleaves


• 1 tbspchoppedfresh lemon
  thymeleaves


• 1 tbsp blanched hazelnuts

YOU’LLALSONEED...

• Largebakingdish,greased with
  butter; food processor

GOODTOHAVE...

• Mandolineorfoodprocessor
  slicing attachment (see tip)

1 Forthewhitesauce,putthe

milkina mediumsaucepan,add

thebayleavesandthyme,bringto

a simmer,thensetaside to infuse

for10-15minutes.

2 Meanwhile,meltthe30gbutter

ina mediumsaucepanovera

low-mediumheat.Oncefoaming,

quicklystirintheflour,thencook,

whisking,for2-3minutes.Gradually

addtheinfusedmilk,whiskingall

thetime.Onceallthemilkhasbeen

incorporated,simmergentlyfor

10 minutes.Seasontotaste,then

discardtheherbsandkeepthe

saucewarmuntilneeded.

3 Heattheovento180°C/

160°Cfan/gas4.Layerthe

vegetablesinthepreparedbaking

dish,alternatingthedifferentkinds

ofvegetableevenly,makingsure

theygetrightintothecornersofthe

dishandseasoningwithsaltand

pepperasyougo.Pouroverthe

whitesaucetofullycoverthe

vegetables,transfertotheovenand

bakefor40-45minutesor until the

vegetablesaretender.

4 Meanwhile,makethecrumble

topping.Melthalfthe50gbutter

ina smallpanovera low-medium

heatuntilbubbling,thenstirinthe

shallotandcookfor5 minutesor

untilsoftenedandlightlygolden.

Transfertothebowlofa food

processorwiththeremaining

butter,thebread,herbsandnuts.

Season with salt and pepper,

andarrangeonthespinach.Scatter
withtheremainingpepperand
drizzleovertheremainingsauce.
PERSERVING338kcals,29gfat
(16.9gsaturated),5.9gprotein,3.5g
carbs (3g sugars), 0.8g salt, 3g fibre

thenwhizztoa roughcrumble.

5 Sprinklethecrumblemixture

overthebakedvegetables,then

returntotheovenfor 20 minutes

oruntilthecrumble topping is

goldenbrown.

PERSERVING423kcals,19.2gfat

(10.4gsaturated),11.5gprotein,

46.8gcarbs(18gsugars),

1.2g salt, 8.7g fibre →

Slow-baked vegetable
‘lasagne’
SERVES6.HANDS-ONTIME 45 MIN,OVEN
TIME 60-65 MIN, SIMMERING TIME 10 MIN

Thisisthetimeofyear
totakeadvantageofthevariety
ofrootvegetablesavailable.
Theybakewonderfullyandare
greatinslow-cookeddishes.
Thiscrumble-topped‘lasagne’
workswellasa sidebutcould
be a main course in itself.

FOOD

TEAM’S

TIP

Amandoline/slicing
attachmentwillsavea lotof
timewhenslicingtheroot
vegetablesthinlyandevenly.

NO-WASTE

NOTES

Imakea deliciousvegetable
stockfromvegpeelings.
Justwashthem,putthemin
a pan,pouroverwatertocover,then
adda bayleafandsomethymeand
simmer gently for 45 minutes.

• 2 largecarrots,veryfinely
  slicedlengthways


• 1 mediumonion,finelysliced


• 2 turnips,finelysliced


• 2 beetroot,finelysliced


• 2 mediumpotatoes,finelysliced


• 350groastedredpeppers
  (from a jar), drained

FORTHEWHITESAUCE

• 700mlwholemilk


• 2 bayleaves


• 2 freshthymesprigs


• 30gbutter


• 30g plain flour

SUSYATKINS’WINEPICKS

A drybutfairlyrich,ripe

whitewineisthebestpartner

forallthesavourydishes

here.Makeit a white

burgundy,andpreferably

a southernexample,suchas

a mâcon-villages,forextra

softnessanda butterynote.

Mâconisgoodvaluetoo.For

theDukeofCambridgetart,

chilla golden,citrus-tinged

dessertwinesuchas

moscateldevalencia.If you’re

aftera softdrink,a high-

qualitybottledcloudyapple

juice suits the whole feast.

menu.

deliciousmagazine.co.uk 43