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 carrots, 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 potatoes, 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 leeks, 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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    somersetscottie53
    2nd Feb, 2013
    5.05
    This was delicious. Loved it! Freezes well. Will definately make it again.
    somersetscottie53
    2nd Feb, 2013
    5.05
    This was delicious. Loved it! Freezes well. Will definately make it again.
    gemsjams
    13th Jan, 2013
    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
    7th Jan, 2013
    5.05
    Everyone absolutely loved it, used pumpkin instead of sweet potatoes because they weren't available. Quick and delicious!
    bethsyiginio
    28th Nov, 2012
    5.05
    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
    28th Nov, 2012
    5.05
    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
    AppleDrewdel
    24th Nov, 2012
    5.05
    Used Swede instead of celeriac and was lovely, really satisfying autumnal dinner.
    spidermatt
    18th Nov, 2012
    4.05
    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
    16th Nov, 2012
    5.05
    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
    fayfumbs
    15th Feb, 2012
    5.05
    Used butternut squash instead of celeriac served as a side dish to roast chicken for main family meal.

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