Roast Vegetable Ham and Cheese Crumble

Roast Vegetable, Ham and Cheese Crumble

Roast Vegetable, Ham and Cheese Crumble

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   19 Points
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Ingredients
  • 40gr / 1.4oz. unsalted butter
  • 100gr / 3.5 oz. unsalted butter
  • 8 heads of chicory, stalks removed and sliced in half, lengthways
  • 40gr / 1.4oz. plain flour
  • 100gr / 3.5 oz. plain flour
  • 100gr / 3.5 oz. whole wheat flour
  • 2 tbsp fresh thyme leaves
  • 3 large garlic cloves chopped finely
  • 250gr / 8.5 oz. strong cheese like mature cheddar or aged Gouda, grated
  • 200gr / 7 oz. of sliced ham
  • 4 leeks, halved lengthways, and cut into 10cm / 4 in. lengths
  • 3 tbsp olive oil
  • 100gr / 3.5 oz. parmesan, grated
  • pepper
  • Salt
  • 4 shallots, sliced
  • 500ml / 1pt. skimmed milk (half fat)
Instructions

Pre-heat the oven to 200C / 400F.

Place the chicory, leeks and shallots in a roasting tray.

Drizzle the olive oil over the vegetables, mix through and place in the oven for about 20 minutes (check after 1

or until the vegetables have browned and give little resistance to the tip of a sharp knife.3.Whilst the vegetables are roasting you can prepare the cheese sauce and the crumble. To make the cheese sauce.Melt the butter on a medium high heat in a heavy bottomed pan. Not a non-stick pan.

Add the garlic and let it cook for about a minute until it softens a little. Try not to let it brown as it will affect the colour of your dish and may become bitter in flavour.

Add the flour and mix it into the butter using a metal whisk. The flour will take up all the butter and turn into a blob, almost like dough.

Add about 1/3 of the milk and whisk vigorously. It will be a bit lumpy at first, but dont worry, it will become smooth if you keep whisking.Then add the next third of the milk and whisk through until it becomes smooth and then the last third. Leave it to cook on a low heat for about 2 minutes, stirring your smooth sauce with a wooden spoon.Then add the grated cheese and allow it to melt, stirring occasionally.Check for seasoning and add some salt if needed.4.And then to make the crumble.In a large bowl, mix the two types of flour and butter together by rubbing it through your fingers until it looks like breadcrumbs.Then, with a metal spoon stir through the parmesan, thyme and salt.5.The last stage is to build the vegetable bake.

Add a little salt and pepper to your vegetables and mix through, taste to check the seasoning is correct.

Pour your vegetables from their roasting tray into an oven proof dish. Shred the ham and spread it over the vegetables.

Pour the cheese sauce over, evenly. Then sprinkle over your crumble, also evenly, and then the parmesan over the top.6.The bake should then return to the oven (200C / 400F) and cook for about 20 to 25 minutes or until the topping has browned and become crispy.

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