Spicy Root and Dandelion Crumble
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
4-6
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
- 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.
- In a separate large pot, heat the oil.
- Slice the onions, garlic and chillis into thin slices and add to the pot - fry for 5 minutes.
- Add the drained potatoes and turnips to the onion mix and fry for a further 5 minutes.
- Add the cream, vegetable stock, cardamom, nutmeg, black pepper and let simmer for 5 minutes.
- Add the dandelion greens and stir until they are wilted. Then remove the pan from the heat and set aside.
- In a large mixing bowl, rub the flour, oats, butter and grated cheese together until they have a crumbly texture.
- Put the vegetable mixture into an ovenproof dish, and then spread the crumble mixture on top.
- Sprinkle the parmesan and cayenne on top of the layered mixtures.
- Bake in an oven at 190C for 20 minutes, then serve.
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