Have you ever wanted to make something that's similar to an apple crumble, only savory?
Just me?
Alright then.
Well, be glad I had that weird craving because I've invented something BOMB.
It has delicious, filling ingredients and it's super simple to make.
Let's get comfort fooding, people!
Recipea:
Prep time: 20 mins | Bake time: 30 mins
Makes one casserole (9x13)
Serves 6
1 small white onion
2 cups chopped mushrooms
4 cloves garlic
1 tsp thyme
1 tsp herbs de provence
1 tbsp olive oil
1/2 cup almond milk
2 teaspoons corn flour
1 medium swede
3 carrots
2 parsnips
1 medium potato
1 vegetable stock cube
1 box sage and onion stuffing mix (or use homemade - or leftovers!)
2-3 tbsp walnuts (optional)
2 tbsp olive oil
Salt and pepper to taste
Peel and chop all of the veggies.
Place swede, carrots, parsnips, potato and stock cube into a medium pot over medium high heat and cover with boiling water. Try to cover just above the veg. Don't leave too much room, so as much of the good stock flavor goes into the veggies as possible. Leave to simmer.
While that's cooking, in a medium pan over medium heat, sauté the onion with garlic and oil. When translucent, add mushrooms and herbs.
In a small bowl or mug, whisk together the milk and corn flour. When the mushrooms have wilted a bit, turn off the heat and add the milk mixture to the saucepan and stir consistently until a thick sauce has formed.
In another medium bowl, mix the contents of the stuffing mix with water (according to the package instructions), erring on the side of less water, rather than more. You don't want the stuffing to be soggy - better to be a bit more crunchy. Stir in the walnuts if that's your thang - or whatever else you like in your stuffing.
By this time, the root veggies should be just about fork tender (less tender is better than more for these guys - don't want them to be too mushy - they still have cooking to do in the oven...). Once they are, using a slotted spoon, scoop out the veggies into a 9x13 baking dish (keep the water they were boiling in - that's yummy veggie stock just asking to be made into a soup later!).
Stir the mushroom mixture through the root veg until combined.
Sprinkle the stuffing mixture evenly over the top and pat down to fully cover the veg.
Brush the top with the olive oil and add ground salt and pepper.
Bake in a 180 degree celcius oven for 20-30 mins or until the top has browned.
Enjoy the comfort food bonanza that is about to be your dinner.
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