Ham and veg crumble
Ham & veg crumble
Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake
- Serves 4
- Easy
Nutrition per serving
-
Calories 757
-
Carbohydrates 63
-
Saturated Fat 20
-
Sugar 17
-
Protein 34
-
Fat 37
-
Fiber 17
-
Salt 4.6
Ingredients
-
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
Method
-
Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put 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 plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.
-
Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black 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 a fine crumbly texture. 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 35-40 mins until crispy and golden on top.