Spicy Root and Dandelion Crumble |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A creamy, cheesy, crunchy combination of potatoes and turnips with a kick! A cross-breed of three different recipes from cookbooks that worked out surprisingly well. Ingredients:
400 g potatoes |
400 g turnips |
300 g onions |
5 green chili peppers |
4 garlic cloves |
100 g dandelion greens |
200 ml cream |
100 ml vegetable stock |
100 g cheddar cheese |
2 tablespoons parmesan cheese |
50 g butter |
75 g rolled oats |
150 g wholemeal flour |
1 teaspoon cardamom powder |
1/2 teaspoon ground nutmeg |
1 teaspoon cayenne pepper |
1 teaspoon black pepper |
1 tablespoon olive oil |
Directions:
1. Boil a pan of water and add the potatoes and turnips, which have been peeled and thinly sliced (3 mm thick): parboil for 5-10 minutes.
2. In a separate large pot, heat the oil.
3. Slice the onions, garlic and chillis into thin slices and add to the pot - fry for 5 minutes.
4. Add the drained potatoes and turnips to the onion mix and fry for a further 5 minutes.
5. Add the cream, vegetable stock, cardamom, nutmeg, black pepper and let simmer for 5 minutes.
6. Add the dandelion greens and stir until they are wilted. Then remove the pan from the heat and set aside.
7. In a large mixing bowl, rub the flour, oats, butter and grated cheese together until they have a crumbly texture.
8. Put the vegetable mixture into an ovenproof dish, and then spread the crumble mixture on top.
9. Sprinkle the parmesan and cayenne on top of the layered mixtures.
10. Bake in an oven at 190C for 20 minutes, then serve.
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