Eric and I spent this last weekend doing a bunch of New-Year cleaning…you know the kind of projects that hang around like that pesky jaw-line zit that never really goes away until you properly address it.
We went through our attic storage and purged, we filed unsorted receipts and records to get ready for tax season, we cleaned the basement, which was as dusty and spidery as it sounds. And in between his naps, one of us ran Owen interference so the other could keep plugging away.
But Saturday I knew we would actually eat something homemade. I’d been planning to make this winter vegetable crumble to serve alongside a ham all week, and I thought it would make a nice hearty finish to a hard-working day.
So once we took the last box of garbage out to the alley from our attic Saturday afernoon, I handed Owen to Eric and said,
To which Eric replied:
“Pump up the Ham, pump it up while you’re feet are stompin’.”
Because of course, there’s nothing more normal to do than to make food-related Jock Jams puns. We both looked at Owen apologetically and thought, “This is the family you were born into. You are one of us now.”
So, a little loopy from all the dust and teething-troubled sleep we’ve all been getting, I made this winter vegetable crumble. It’s really simple – just a crumble topping of oats, cashews, flour, rosemary, and oil; steamed winter vegetables of your choice; and a creamy, down-home sauce…all baked together in hearty goodness. What I love about this recipe is that you can use up those cold-storage vegetables that have been loitering in your fridge for a few months. This crumble will take “your shriveled carrots, your huddled parsnips, yearning to be steamed.” (The pun situation in this household is out of control.) We ate this as a side dish to some ham, and enjoyed every minute of sitting down to something non-pizza this weekend.
(recipe adapted from Simply in Season )
(yields 6 servings)
This simple vegetable crumble makes good use of any winter root vegetables you have around, mixing them with a creamy sauce, topped with a crunchy rosemary-oat crumble topping. I adapted the original recipe by doubling the crumble ingredients...and we liked this with a little bit of honey drizzled over the top of each serving.
1 1/3 c. rolled oats
1 c. salted cashews, finely chopped
4 tbsp. whole wheat flour
4 tbsp. vegetable or olive oil
2 tsp. dried rosemary
2 lbs. any root vegetables (like carrots, parsnips, rutabega, turnips, potatoes), peeled and cut into bite-sized pieces
1 tbsp. additional oil
1 medium onion, finely chopped
2 additional tbps. cashews, finely chopped
2/3 c. milk
1 1/4 c. vegetable broth*
2 tbsp. flour
1 tsp. dried rosemary
salt and pepper to taste
(optional: honey for serving)
*You can save the water you used to steam the vegetables and use it for your vegetable broth. Start with at least 2 c. of water in your steaming pot to ensure you'll have enough.
For the Crumble:
Combine oats, cashews, wheat flour, oil, and rosemary in a bowl. Set aside.
For the Veggies:
Steam 12-15 minutes or until just tender. When veggies are done, place in a GREASED 2.5 qt. pan or an 8x8 pan. Reserve steaming water.
For the Sauce:
In a large sauce pan, saute onions in the oil for about 5 minutes until soft. Add cashews and lightly brown for about 3 more minutes.
In a small bowl, mix together the flour with a little milk until it is smooth. Pour this mixture, the rest of the milk, and the broth (reserved steaming water) into the pan. Add rosemary. Bring to a boil, then simmer until thickened, stirring constantly (about 5 mins).
Cool sauce slightly (I put mine outside!), then puree until smooth. (You can skip the pureeing if short on time or if you don't have a blender/food processor).
Pour the sauce over the vegetables, then sprinkle the crumble topping on top. Bake in a preheated 375* oven for 30 minutes, until the topping is golden brown and the veggies are just starting to bubble underneath.
Let sit for about 5 minutes, then serve. We liked this with just the tiniest drizzle of honey on top.