HAM & VEG CRUMBLE

Ham & veg crumble image

Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake

Provided by Cassie Best

Time 1h15m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 757 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 34 grams protein, Sodium 4.6 milligram of sodium