Wintry vegetable crumbles

Wintry vegetable crumbles

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(16 ratings)

Prep: 40 mins Cook: 50 mins

Easy

Serves 6
This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends

Nutrition and extra info

  • Freeze up to 3 months

Nutrition: per serving

  • kcal433
  • fat31g
  • saturates15g
  • carbs30g
  • sugars11g
  • fibre8g
  • protein10g
  • salt0.81g
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Ingredients

    For the filling

    • 400ml vegetable stock
    • 450g celeriac, peeled and diced
      Celeriac

      Celeriac

      sell-air-e-ak

      The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

    • 3 carrot, peeled and diced
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 3 small sweet potato, peeled and diced
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 2 leek, sliced
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 200ml tub crème fraîche
    • 2 tbsp plain flour
    • 1 tbsp wholegrain mustard
    • 1 tsp thyme leaves

    For the crumble

    • 50g butter, diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g plain flour
    • 50g ground almond
    • 50g Parmesan, grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 25g flaked almonds

    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.

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    Comments, questions and tips

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    catie74
    14th Jan, 2017
    One of my favourites. Pure comfort food when I can't be bothered to cook meat, add a couple of cloves of crushed garlic. Sometimes use chicken stock instead of vegetble
    rbradley
    2nd Jun, 2015
    5.05
    Delicious! I was trying to recreate a dish I had in Paris and this is it! I forgot to buy creme fraiche, so used a reader's tip of using cream with a squeeze of lemon juice which worked really well. I served it with a green salad and a lemon and olive oil dressing. Very easy to make.
    davidson
    22nd Jan, 2015
    Real comfort food ,was surprised how tasty it was but did add an extra tbsp of the mustard when checking seasoning. Couldn't get celeriac so used a small turnip and some leftover cauliflower. This will become a favourite.
    snicka
    13th Jan, 2015
    Good made it with a roux instead of creme fraiche...worked out well, very filling though, will try with yoghurt next time .
    kateelioop
    12th Jan, 2015
    Yum, didn't have creme fraiche or ground almonds so used cream with a bit of lemon juice and just omitted the ground almonds. Still tasted really good, definitely a winter warmer, keeping it in my saved recipes :)
    Lornaalice
    10th Aug, 2014
    Very tasty dish, after two mouthfuls I was asked mum can you make this again, answer is defiantly yes
    suzymmorton
    30th Jun, 2014
    3.8
    We're not vegetarian. I added some seafood (just some pieces of pollock) to this and it made a wonderful fish pie.
    anyoneinracks
    7th Mar, 2014
    Please don't put a cheese made with the stomach lining of calves (eg parmesan) in "vegetarian" recipes
    sheilaha
    3rd Dec, 2016
    Hear hear. I am fed up with going hungry because of ignorance over what is or is not vegetarian.
    habdabs
    21st Mar, 2013
    4.05
    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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