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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• Rachelexeter

  16 November 2012

  Rachelexeter rated and commented on this recipe

  

  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

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• SPIDERMATT

  18 November 2012

  SPIDERMATT rated and commented on this recipe

  

  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!

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• Drew

  24 November 2012

  Drew rated and commented on this recipe

  

  Used Swede instead of celeriac and was lovely, really satisfying autumnal dinner.

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• Diana

  28 November 2012

  Diana commented on this recipe

  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.

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• Diana

  28 November 2012

  Diana rated and commented on this recipe

  

  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.

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• annemiek

  07 January 2013

  annemiek rated and commented on this recipe

  

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

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• GemsJams

  13 January 2013

  GemsJams commented on this recipe

  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??

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• Val

  02 February 2013

  Val rated and commented on this recipe

  

  This was delicious. Loved it! Freezes well. Will definately make it again.

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• Val

  02 February 2013

  Val commented on this recipe

  This was delicious. Loved it! Freezes well. Will definately make it again.

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• habdabs

  21 March 2013

  habdabs rated and commented on this recipe

  

  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.

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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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