00:00 February 21, 2022
Vanessa Ebdon of Marshford Organic Foods:
January is almost over and memories of Christmas are fading fast.
How weird was that! It seemed to be divided between households full of food without suddenly any visitors and households that unexpectedly stayed home without food!
If you still have root vegetables hidden away somewhere – and of course, Christmas nuts – then this is the recipe for you.
This is a vegan version – for Veganuary – but if you also have cheese to use it works just as well… grate a little at a time in the breadcrumbs and sprinkle on top.
This is what I call an off the beaten path vegan recipe where the protein element is built into the dish in the breadcrumbs – not the usual meat substitute and three veggies!
Serve with a jacket potato, homemade tomato sauce – canned tomatoes are good – and a green salad. You will need one 23cm tart pan or four 13cm pans.
Walnut Crisp and Roasted Winter Vegetables (for four persons)
For the Crisp
155g freshly made breadcrumbs from two to three day old bread
125 g mixed nuts, crushed in a food processor
50g coconut fat
1 tablespoon toasted sesame seeds
650g mixed root vegetables (carrot, parsnip, celeriac, squash and 5 sweet potatoes are all good)
3 tablespoons of olive oil
1 clove garlic, crushed and finely chopped
a few sprigs of sage or thyme
1 medium leek (about 85 g) cleaned and cut into 1 cm pieces
1½ tablespoons cornstarch
250ml non-dairy milk
salt and pepper to taste
1 tablespoon nutritional yeast flakes
a drizzle of extra olive oil
1 tablespoon olive oil
1 teaspoon lemon juice
2 tablespoons chopped parsley
Set the oven to 195°C.
Wash the root vegetables and peel them if necessary, you should have about 520g.
Blanch the carrots in a pot of boiling water for about two minutes as they will take longer to cook.
Cut all the roots into pieces of about 1 cm and put them in a baking dish, sprinkle with garlic, herbs and 2 tablespoons of olive oil.
Toss the vegetables in the oil and roast in the oven for about 35 minutes, until tender and starting to caramelize.
While the vegetables are roasting, prepare the crisp.
Rub the coconut fat into the breadcrumbs with your fingers and once incorporated, mix in the other ingredients.
Reserve about one-third of the mixture and pour the remaining two-thirds into the flan pan, pressing down to form an even layer.
Bake for 20 minutes on a rack under the vegetables, remove from the oven and set aside.
Sauté the leeks in the remaining olive oil over low heat until tender.
Mix the cornstarch in a cup with a little non-dairy milk to form a paste, then stir in the rest of the liquid.
Pour it into the pan with the leeks and stir continuously until it thickens.
Season with salt and pepper to taste.
All of these steps can be done up to a day ahead and refrigerated until needed.
To assemble, fold roasted vegetables in leek sauce and spread over base.
Sprinkle with the remaining third of the crumble mixture, leaving it loose on top and sprinkle with the nutritional yeast flakes and additional olive oil.
Bake in hot oven for 20-25 minutes until top is golden brown.
To make the filling, combine olive oil, lemon juice and chopped parsley.
Serve it with the crisp.