Tuesday, 2 February 2016

Ham and Veg Crumble

This would be great for that leftover ham from Boxing Day. In any event it used up lots of veg from my veg bag. I thought it lacked a pop of green so I added in some chard, but you could add in pretty much any green you like.

Ham and Veg Crumble (from Good Food Magazine December 2014)
(Serves 4)

100g butter
2 leeks, chopped
3 carrots, chopped
3 parsnips, chopped
½ celeriac, chopped
200g plain flour
500ml hot chicken or vegetable stock
400g cooked ham, cut into chunky slices from a joint, then shredded
200g tub low-fat crème fraîche
2 tbsp wholegrain mustard

Melt 2 tbsp of butter in a large frying pan, chop the remaining butter into small chunks and put it in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

Stir in 2 tbsp of the flour, then add the stock a bit at a time, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 10 mins until the vegetables are tender.

Heat the oven to 200C. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard to the veg, season with pepper and transfer to an ovenproof baking dish.

Put the remaining butter and flour in a bowl and season. Rub together with your fingers to fine breadcrumbs. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places.

Sprinkle the crumble mixture over the filling, then bake for 30-40 mins until crispy and golden on top.

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