Rustic Vegetable Crisp
Hey y’all, I have a confession. So, I pretty much always read cookbooks, front-to-back, and then proceed to ignore all recipes and make everything I cook up. When I tell people this, they think it’s impressive. They say, “Oh, it’s so great you can cook so well without recipes! You must really know your stuff!” — well, I don’t. 90% of the time I end up with a mess (which I still have to eat) and wish that I had just followed the instructions of a professional instead of trying to get creative.
But once in a blue moon, I make something up that I’m actually excited about eating! This was one of those times. I had a crazy amount of CSA veggies to use up and I began dreaming up roasted veggies, but with a delicious crispy butter topping (you know,to negate any potential health benefits of the vegetables).
Here was the result:
It was great. As you can tell by the cast iron, rusty knife, and bluegrass festival flyer, it was hella rustic.
Enough sturdy vegetables to fill whatever over-safe pan you plan on using. I used beets, celery, fennel, and an apple.
Cheese of your heart’s desire (I used feta)
A few cloves of minced garlic
1 tablespoon of cornstarch
1 cup flour (I used whole wheat)
1/2 cup cold butter, cut into small cubes
Saute any hardy veggies until they have softened — like onion, celery, or fennel. Mix vegetables with cheese, garlic, herbs, and cornstarch. Preheat oven to 375 degrees Fahrenheit. Mix flour and butter with some salt until coarse crumbs form.
Put veggie mixture in an oven proof dish and top with flour mixture. Bake for about 40 minutes, or until topping is golden brown and vegetables are cooked through.