Wintry vegetable crumbles

Wintry vegetable crumbles

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(13 ratings)

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Cooking time

Prep: 40 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends

Nutrition and extra info

Additional info

  • Freeze up to 3 months
Nutrition info

Nutrition per serving

kcalories
433
protein
10g
carbs
30g
fat
31g
saturates
15g
fibre
8g
sugar
11g
salt
0.81g

Ingredients

For the filling

  • 400ml vegetable stock
  • 450g celeriac, peeled and diced
  • 3 carrots, peeled and diced
  • 3 small sweet potatoes, peeled and diced
  • 2 leeks, sliced
  • 200ml tub crème fraîche
  • 2 tbsp plain flour
  • 1 tbsp wholegrain mustard
  • 1 tsp thyme leaves

For the crumble

  • 50g butter, diced
  • 50g plain flour
  • 50g ground almonds
  • 50g parmesan, grated
  • 25g flaked almonds

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Method

  1. Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
  2. Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
  3. For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
  4. To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Recipe from Good Food magazine, November 2011

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Comments

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anyoneinracks's picture

Please don't put a cheese made with the stomach lining of calves (eg parmesan) in "vegetarian" recipes

habdabs's picture
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Certainly lovely flavours in this but I found that the sweetness of the root vegetables combined with the creme fraiche, even tho' I used half-fat, made it a little too sweet tasting.
Next time I think I'll use perhaps only 100 or 150 ml of cf and might also try using turnip or extra leeks instead of carrot - I think sweet potatoes plus carrots are too much of the same colour/texture. Might try some nutmeg too as that goes very well with celeriac.
In answer to GemJams - all veg very cooked by the time this comes out of the oven.
Good served with green beans or peas or a green salad. Doesn't work with potatoes.

somersetscottie53's picture
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This was delicious. Loved it! Freezes well. Will definately make it again.

somersetscottie53's picture
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This was delicious. Loved it! Freezes well. Will definately make it again.

gemsjams's picture

how soft do the vegetables turn out to be after its cooked?? soft?? if not can you steam veggies for two mins before popping in oven??

annemiek's picture
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Everyone absolutely loved it, used pumpkin instead of sweet potatoes because they weren't available. Quick and delicious!

bethsyiginio's picture
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I made this with butternut squash, celery, onion and carrot, with low-fat yogurt instead of Creme fraiche. And a little garlic. I also substituted oatmeal for the ground almonds and Flora for the butter. It was delicious! I'll make it again, it's a lovely adaptable recipe.

bethsyiginio's picture
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I made this with butternut squash, celery, onion and carrot, with low-fat yogurt instead of Creme fraiche. And a little garlic. I also substituted oatmeal for the ground almonds and Flora for the butter. It was delicious! I'll make it again, it's a lovely adaptable recipe.

AppleDrewdel's picture
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Used Swede instead of celeriac and was lovely, really satisfying autumnal dinner.

spidermatt's picture
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Delicious and very easy to make. To make this gluten free, I used gram flour and it was absolutely fine. I didn't have any crème fresh so I used yoghurt which gave it a nice tart flavour. Comfort food par excellence!

rachelexeter's picture
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This was a favourite even with my meat loving boyfriend. I used the same veg as stated in the recipe, but used dried thyme as I didn't have fresh in. The ground almonds in the topping gave a nice texture. I found it quite a runny sauce when fresh from the oven, but within 5 minutes of standing it had thickened and looked more like the photo! I also used the Waitrose vegetarian alternative to parmesan, but I would just use normal strong cheddar next time as it didn't really add much to the dish

fayfumbs's picture
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Used butternut squash instead of celeriac served as a side dish to roast chicken for main family meal.

lizzafezza's picture
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Really enjoyed this dish. I had ran out of mustard so used pesto and swapped parmesan for Gruyere (just coz I had some in) and omitted the flaked almonds. Will definatley cook again with the mustard.

kkulma's picture
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Tasty, hearty and full of flavour! Not to mention that very simple to prepare, too! I love the crumble in particular - almonds give this dish lovely texture and unexpected kick, they just can't go wrong! I skipped Parmesan and I replaced celeriac with swede - it worked out really well! I surprised even my boyfriend who has problems with tolerating veg dishes, but this time he gladly took an extra portion for lunch to work! Will definitely do it again!

louisa_holbrook's picture

Exceptionally nice and very tasty: we used a mixture of root veg. Cooking in the stock is a great idea.

blackbird17's picture
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This is a wonderful recipe, full of flavour. Used the little bit of celariac we had in the garden and made up the weight with extra sweet potatoes. I made this and a sausage casserole for a bonfire night supper party as we had a couple of vegetarians but the meat eaters ate it as well and everyone loved it,

bluejay's picture
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Not mad about sweet potatoes so used butternut squash and added some button mushrooms. Went with half-fat creme fraiche, mixed herbs and omitted the flaked almonds in the topping because that's what I had. All worked well and everyone enjoyed a meat-free Friday.

pinkheather's picture

I will use Fromage Frais instead of creme fraiche, the fat free variety. I use this in other recipes as an alternative and it works fine. You could also try natural yogurt, that also works well.

amb204's picture

Sounds delicious but can anything be used as a substitute for creme fraiche?

sparky1951's picture
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Very nice! I used butternut squash instead of celeriac and a sprinkling of dried thyme, halved the recipe for two of us, and served with fried bacon and bread rolls. Do watch not to overcook the veg though as it can become a bit mashy.

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