Winter Vegetable and Sourdough Nut Crumble

2 tbsp olive oil

¼ cup Dijon mustard

½ cup lemon juice

3 garlic cloves, crushed

⅓ cup chopped fresh tarragon

2 red onions, sliced into wedges

2 bunches purple and orange baby carrots, trimmed, washed

400g baby parsnips, trimmed, halved or quartered

400g baby kumara, unpeeled, cut into 3cm to 4cm pieces

1 to 2 cups vegetable stock

300g brussels sprouts, trimmed, halved

1 cup pure cream

 

Sourdough Nut Crumble

100g sourdough bread,

torn into small pieces

⅓ cup pecans

¼ cup pine nuts

100g grated gruyère cheese

50g butter, melted

Serves 4 as a meal or 6 as a side

 

Preheat oven to 200˚C (fan-forced). Whisk olive oil, mustard, lemon juice, garlic and tarragon in a jug. Place onion, carrots, parsnip and kumara in a large non-stick roasting pan. Pour over olive oil mixture and stock. Season with salt and pepper.

Cover tightly with foil. Cook in preheated oven for 25 minutes. Remove foil and toss gently. Cook for a further 30 minutes. Remove from oven. Add brussels sprouts and cream. Toss to combine. Cook for a further 10 minutes or until vegetables are tender.

Meanwhile, to make sourdough nut crumble, combine torn bread, pecans, pine nuts and cheese in a medium bowl. Season with salt and pepper. Stir in melted butter.

Reduce oven to 180˚C (fan-forced). Transfer vegetables and sauce to a 12-cup enamel or ovenproof baking dish. Top with crumble. Cook for a further 15 minutes or until topping is golden and crisp.