Total cooking time: 40 min.
2 medium red potatoes
1 medium parsnip
200g (6 ½ oz.) pumpkin
30g. (1 oz.) butter
1 tablespoon flour (try spelt or quinoa)
1 ½ cups (375ml) milk
½ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
100g roasted cashew nuts, roughly chopped
- Peel potatoes, parsnip and pumpkin; cut the pumpkin into large, bite-size pieces and potato and parsnip into smaller pieces. Cook vegetables in a large pan of boiling water for 8 minutes or until just tender (still crunchy). Drain and then arrange cooked vegetables in base of a large, deep ovenproof dish.
- Melt butter in a pan over low heat. Add flour and cook, stirring constantly, for 1 minute. Remove from heat and gradually stir in milk. Return pan to heat, bring mixture to the boil, stirring constantly, until thickened; boil for another minute. Add the nutmeg and salt and pepper; pour sauce over the vegetables. Preheat oven to 350F (180C).
- To make crumble topping
Sprinkle the cashew nuts over the vegetables. Dot with butter (optional). Bake for 30 minutes or until golden. Garnish with alfalfa sprouts, if desired.