The concept behind this dish is simple – a selection of seasonal vegetables in a creamy sauce, topped with a savoury crumble. A life-saver for those cold or wet evenings when you wan’t something tasty and filling but don’t have much time to think what to do with that pile of vegetables! You can play with the topping too using different combinations of nuts and cheese, such as stilton and pecans. Serve with rice.
Ingredients (Serves 4)
1 leek, sliced
3 – 4 carrots, choppped
1/2 head of black kale (cavalo nero), leaves only, sliced
1 red pepper, chopped
2 tbsp frozen or canned sweetcorn kernels
Small bunch fresh thyme, or 1 tsp dried thyme
1/2 tsp dried basil
1 tsp sweet paprika
1 tsp vegetable bouillon powder
1 tsp cornflour
100ml single cream
For the crumble
3 tbsp breadcrumbs
1 tbsp grated parmesan
1 tbsp chopped hazelnuts
1 sping onion, finely chopped
1) Fry the leek in a little oil or butter, then add the carrots and peppers peppers and cook for 4 – 5 minutes. Add the sweetcorn, herbs, veg bouillon and 200 ml of boiling water, and simmer until the vegetables are nearly cooked. Add the kale for the last few minutes, then stir in the cornflour to thicken the sauce. Add the cream for a final minute on the heat, then transfer to a ovenproof dish.
2) Mix the crumble ingredients in a bowl then sprinkle evenly over the vegetables. Cook in for 20 minutes or so at 180 degrees C until the top is browning.