Monday – again – they turn up a bit too often for my liking….. 🤓 We all had a great time with youngest being home for the weekend, we spent a small fortune on eating out, so time to claw some back – use up meals ahead 👍
As I said yesterday, we have a glut of root veg to use up – so I have gone for Root Vegetable crumble in a cheesy sauce, herby breadcrumb topping with home made bread 😍
The bread dough is my standard recipe, 300ml warm water and a pack of dried yeast, 500g of bread flour a big pinch of salt and mix on dough setting for 4 minutes, let it rise for an hour, tip out and shape, leave to rise again then into the preheated oven at 200 for an hour if making a whole loaf or 40 mins in 2 smaller loves, I throw a small cup of water into the bottom of the oven to create steam (oven dish in bottom). I made one small loaf and 4 rolls – 25 mins at 200.
I cut the veg yesterday and bagged it up ready for today – I steamed it in the Thermomix, and the cheese sauce is made in it too. The veg I have used is diced swede, diced parsnips, carrots, onion, sweet potato, onion and a few bits of broccoli. The veg is all from Aldi and their Super6 at the moment are brilliant all at 45p.
For the sauce, I start with 300ml milk, 30g of butter, 30g plain flour, 100g grated cheese, salt and pepper – cook at heat 90, speed 4 for 7 minutes and that’s it, taste and adjust seasoning.
Once the veg is cooked, put into an oven proof dish, add the cheese sauce and top with a bread crumb mix – I blitz a bread crust with 30g parmasan cheese, a small peeled clove of garlic and whatever fresh herbs you have – wizz together in the Thermomix, and top the dish – pop into a hot oven for 20-30 minutes till bubbling and golden brown.
This is a lovely rich dish, which is very cheap to make, and is a great Monday dish, as it uses up leftovers from your Sunday roast, it can be used as a side dish, or the main event like I have 😇