Savoury Root Veg Gratin
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
3 h. 45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 Tbsp unsalted butter
- 3 ¼ cups carrots (peeled and sliced)
- 1 ½ cups Black pudding (sliced)
- 1 cooked, sliced chicken
- salt
- peppers
- For the crumble
- 1 cup all-purpose flour
- 0.333 cup butter (chilled and cut into cubes)
- ¾ cup Parmesan (grated)
- salt
- peppers
- To garnish
- oregano
Product recommendation
Suggested variation 1; replace the carrot with the same volume of new potatoes that have been peeled and halved. Suggested recipe name – new potato crumble
Suggested variation 2; replace the black pudding with the same weight of red onions that have been chopped. Suggested recipe name – Carrot and onion crumble.
Preparation steps
1.
Heat the olive oil in a large saucepan set over a moderate heat until hot. Sweat the onion and carrot with a little seasoning for 10 minutes, stirring occasionally.
2.
Add the black pudding after 10 minutes and stir well. Spoon into a slow cooker and cover with a lid.
3.
Cook on a low setting for 3 hours until the carrot is tender. Turn off after 3 hours and set to one side.
4.
Preheat the oven to 190°C (170°C fan) | 375°F | gas 5.
5.
Combine the flour, butter and a little seasoning in a food processor. Pulse until you have a mixture that resembles fine breadcrumbs. Pour into a mixing bowl and stir through the Parmesan.
6.
Spoon the carrot and black pudding into heatproof serving bowls. Sprinkle the crumble on top and arrange the bowls on baking trays.
7.
Bake for 8-10 minutes until the crumble is cooked and crunchy on top. Remove from the oven and garnish with oregano before serving.
