Ham & veg crumble

Ham & veg crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 4
Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake

Nutrition and extra info

Nutrition: per serving

  • kcal757
  • fat37g
  • saturates20g
  • carbs63g
  • sugars17g
  • fibre17g
  • protein34g
  • salt4.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g butter
    Butter

    Butter

    butt-err

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

  • 2 leeks, chopped
    Leeks

    Leek

    lee-k

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

  • 3 carrots, chopped
    Carrot

    Carrot

    ka-rot

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

  • 3 parsnips, chopped
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • ½ celeriac, chopped
    Celeriac

    Celeriac

    sell-air-e-ak

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

  • 200g plain flour
  • 500ml hot chicken or vegetable stock
  • 400g cooked ham, cut into chunky slices from a joint, then shredded
  • 200g tub low-fat crème fraîche
  • 2 tbsp wholegrain mustard

Method

  1. Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

  2. Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.

  3. Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
niftypixie
10th Mar, 2015
3.8
Tasty family dinner. Wasn't sure how big to cut the vegetables so probably chopped them around 2cm. The veg cooked quicker than I expected. This probably depends on how generous your splash of water is. Mine was a decent splash. After adding the stock I only cooked them for a further 5 minutes before acting the creme fraiche. Served it with a green vegetable and everyone enjoyed it. Will cook this again and possibly try chicken. Would be nice just veggie or with a muffin top.
catie74
27th Sep, 2016
Used cooked chicken as well as ham. Also added white wine and served with Brussel sprouts
pedro68
11th Jan, 2015
I made this crumble with chicken instead of ham and I think next time I will add some white wine to the stock. Very nice recipe.
emmalcolburn
28th Dec, 2014
Tasty but I found it a bit dry
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.