Marcus Wareing's Root Veg Crumble with a Creamy Horseradish Sauce

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  • A fallback image for Food Network UK1 HRS 25 MINS
  • A fallback image for Food Network UK6

A golden crumble over layers of honey-roasted vegetables, with a horseradish sauce drizzled on top. Taken from the show Marcus Wareing at Christmas.

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Ingredients

  • For the Vegetables:

  • For the Horseradish Sauce:

  • For the Crumble Topping:

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Heat the oil in a large shallow non-stick casserole pan. Add the butternut squash, baby parsnips and celeriac to a large shallow non-stick casserole pan and season well. Add the garlic along with the honey and a bunch of thyme.

Step 3

Transfer to the oven (uncovered) and cook for around 40-45 minutes.

Step 4

While the vegetables are roasting, make the horseradish sauce. Put the milk and bay leaves, along with your cloves in a small saucepan and bring to a gentle simmer before turning off the heat.

Step 5

In a separate saucepan, melt the butter and add your flour, whisking slowly to ensure there are no lumps. Cook for 2-3 minutes then gradually add the milk with a ladle, 2 spoons at a time and stir until the milk is absorbed bit by bit. Whisk any lumps away until you have the consistency of custard. Add the horseradish sauce and season to taste.

Step 6

Remove the vegetables from the oven halfway through cooking and add some chopped sage and remove the thyme. Return to the oven at 200’C.

Step 7

Mix all the crumble ingredients together in a bowl. Season well.

Step 8

Remove the vegetables from the oven. Pour the horseradish sauce on top and then then sprinkle over the crumble mixture on top.

Step 9

Bake for 15-20 minutes until golden, then serve.

Christmas
Side Dish