Thursday, 1 May 2008

I really do love them!

I am in a leek-y mood. I have a PPK tester recipe to make today that is packed with them and I am so looking forward to it. I'll post about that tomorrow. For today I'm going to share the recipe for the unsuccessful, yet delicious, Leek, Potato and Celeriac Crumble from the Carb Combo's Poll. Its not the most photogenic, and not the easiest to serve, though you could pop it into individual serving dishes at the adding sauce and crumble stage for a prettier dish, but it sure is tasty!

Leek, Potato and Celeriac Crumble
Serves 4

Vegetables -
2 T Olive Oil
1 ½ c Potato – cut into 1 cm cubes
1 C Celeriac* – cut into 1 cm cubes
4 Leeks – trimmed, rinsed and cut in half lengthwise, then 3 cm lengths
4 sprigs fresh Thyme
½ t Dill

Sauce -
2 T Margarine
¼ Onion – finely chopped
2 cloves Garlic – grated
2 T Plain Flour
1 t Dijon Mustard
1 T Parsley – finely chopped
1 C Plain Soymilk
1 T Nutritional Yeast
Salt and Pepper to taste

Crumble –
½ C Wholewheat pastry Flour
½ C Plain Flour
1 C Rolled Oats (not instant)
½ t Salt
¼ t Black Pepper
2 T Parsley – finely chopped
½ t fresh Thyme – finely chopped
½ t Dill
½ c Margarine

To prepare:
Vegetables –
Preheat oven to 400F. Toss vegetables, herbs and oil together in a roasting dish, then roast for 30 -35 minutes. While roasting prepare the sauce and crumble topping.

Sauce –
In a medium pan over medium heat, melt the marg then add the onion and garlic. Saute for 5 minutes until translucent. Add in the flour, mustard and parsley, stir constantly and cook for about 2 minutes. Add the soymilk ¼ C at a time, stirring pretty constantly until thick each time before adding the next ¼ C. Once all the soymilk has been added, turn off the heat and stir in the nutritional yeast and any seasonings. Cover until required.


Crumble –
Mix all ingredients except the marg in a large bowl. Cut or rub in the margarine until mix resembles coarse breadcrumbs.

Bring it all together –
After the vegetables have roasted for 30 – 35 minutes, remove pan from oven. Stir the sauce into the roasting pan and mix with the vegetables to coat evenly. Sprinkle the crumble evenly over the top then return pan to the oven for a further 20 – 25 minutes until topping golden brown.

* If you don’t like Celeriac, or have never used it and aren’t feeling brave, sub Parsnip or another root vegetable.




and before I forget, Happy International Workers Day - May Day that is. I think this is just about Peasant-y enough for any worker!
and I'm planning on updating my sidebar later today when I am a little more child free, to change the month comments to May and to remove the old poll etc. Housekeeping stuff to follow so bear with me!

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