Wintry vegetable crumbles

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• christine

  13 November 2011

  christine rated and commented on this recipe

  

  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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• amb204

  17 November 2011

  amb204 commented on this recipe

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

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• Wendy

  17 November 2011

  Wendy commented on this recipe

  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.

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• Jill B

  23 November 2011

  Jill B rated and commented on this recipe

  

  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.

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• Lesley

  26 November 2011

  Lesley rated and commented on this recipe

  

  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,

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• Loubob

  07 December 2011

  Loubob commented on this recipe

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

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• Kasia

  20 December 2011

  Kasia rated and commented on this recipe

  

  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!

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• Lynsey

  01 February 2012

  Lynsey rated and commented on this recipe

  

  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.

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• fay

  15 February 2012

  fay rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/1759643/

http://www.bbcgoodfood.com/recipes/1759643/

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 50 mins

Freeze up to 3 months

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

PER SERVING

433 kcalories, protein 10g, carbohydrate 30g, fat 31 g, saturated fat 15g, fibre 8g, sugar 11g, salt 0.81 g

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