I've blithely put ' Root Vegetable Crumble' on tne menu. And reality has dawned. And I don't evem know what I mean. Help!

[bubble99]

I was thinking of a kind of cheesy bechamely type thing with veg in it and a savoury (ie, cheese) type crumble topping.

But.....Swede/onions/spuds/leeks/carrots?.... And bechamel? Will that work?

Or should I go down the tomato type sauce/veg route?

mmmmmmmhhhhhhhhh no that sounds delish

First option.
Yes it will
Ample quantities of grated cheese will help

How about parsnip (are there any around yet?), potato, celeriac, or some such combination, with the bechamel sauce? Maybe some leeks or onion. Pinch of nutmeg?

Nutmeg is gooood.! And I also add a little shake of Marigold bouillon in to the roux.

I'm just getting my head around swede, which I always associate with a winter beef stew type thing and bechamel.

Oh well, my 'customers' are, at the most - 3 years old, so hopefully they'll go for it?

Just seen this. I often make this kind of thing although with chicken. So that is sauteed diced chicken, carrots, leeks, onions, swede, parsnip, mushrooms with a bechamel sauce and a crumble topping.

Phooar yum, that sounds lush!