Food & Drink Magazine

Vegetable and Blue Cheese Crumble

By Eatouteatin
Vegetable and Blue Cheese Crumble
A couple of years ago, while I was eating wheat and all things bread, I ate what was a lovely meal in a pub in Tintagel, Cornwall. The trip was full of lovely culinary experiences. A traditional cream tea, a fantastic Nepalese curry, and of course the fabulous traditional Cornish pasty. Most of which are a little more difficult for me to eat now....
We were camping in Tintagel, and many evenings were spent eating out. Mostly at the pub in the village, where we almost worked our way through the menu. The dish that stuck in my mind was the veggie dish of Vegetable and Stilton Crumble.
We've recently been given a bag of dried gluten-free breadcrumbs, and since I am once again allowed to eat blue cheeses, I thought I'd have a go at re-creating this dish.
The amounts can be varied depending on your preferences or what you have in your fridge. Also, the amount of blue cheese can be varied depending on how cheesy you like things.
We served it with chips and peas, in true pub food style. Yum!
Vegetable and Blue Cheese Crumble
1 large leek, chopped
1 onion, chopped
2 carrots, chopped
Half a broccoli, broken into florets
Half a cauliflower, broken into florets
200g blue cheese, crumbled
Half pint milk
Tablespoon flour
25g butter
Handful of breadcrumbs
25g grated Parmesan
1. Gently fry the onion and leek until soft.
2. Boil the broccoli, cauliflower and carrots until tender.
3. Mix all the vegetables together in a large bowl or pan.
4. Make a white sauce by first melting the butter in a pan. Stir in the flour, and then add the milk bit by bit, stirring continuously. When the sauce has thickened, stir in the blue cheese until melted, and season to taste.
5. Stir the cheese sauce through all the veg and spread in am ovenproof dish.
6. Mix the breadcrumbs with the Parmesan and sprinkle evenly over the veg.
7. Bake at 180C for about 20 mins or until the topping is golden.

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