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 (26)

    rbradley's picture
    5

    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's picture

    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's picture

    Good made it with a roux instead of creme fraiche...worked out well, very filling though, will try with yoghurt next time .

    kateelioop's picture

    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's picture

    Very tasty dish, after two mouthfuls I was asked mum can you make this again, answer is defiantly yes

    suzymmorton's picture
    3.75

    We're not vegetarian. I added some seafood (just some pieces of pollock) to this and it made a wonderful fish pie.

    anyoneinracks's picture

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

    habdabs's picture
    4

    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
    5

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

    somersetscottie53's picture
    5

    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
    5

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

    bethsyiginio's picture
    5

    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
    5

    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
    5

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

    spidermatt's picture
    4

    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
    5

    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
    5

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

    lizzafezza's picture
    5

    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
    5

    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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