Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/ gas mark 6. Arrange the
carrots (350 g)
,
parsnips (350 g)
and
swede (350 g)
on a large baking tray, season with salt and pepper and drizzle generously with olive oil. Roast for 30 to 35 minutes, until golden brown and tender.
2.
Meanwhile, make the crumble topping. Rub together the
butter (3 Tbsp)
and
flour (4 Tbsp)
to form rough rubbles. Stir in the
oats (3 Tbsp)
,
parmesan (4 Tbsp)
and
lemon zest (1)
, season generously with salt and pepper and set aside.
3.
Heat 1 tbsp olive oil in a large, deep, ovenproof pan (approx. 30cm) over a medium heat and fry the
rosemary leaves (4 sprigs)
until crisp – 2-3 minutes. Remove to a plate and set aside. Add the
shallots (4)
and fry in the rosemary-scented oil over a medium-low heat with a sprinkle of sea salt until softened. Stir in the
bechamel sauce (1 jar)
.
4.
When the root vegetables are tender, stir them into the bechamel sauce.
5.
Sprinkle the crumble topping over the creamy root vegetables. Drizzle with olive oil and bake for 20-25 minutes, or until golden on top. Sprinkle over the crispy rosemary. Serve with lemony dressed green beans or Tenderstem broccoli, if you like.