Wintry vegetable crumbles

Wintry vegetable crumbles

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(14 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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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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