Wintry vegetable crumbles

Wintry vegetable crumbles

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(22 ratings)

Prep: 40 mins Cook: 50 mins


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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    For the filling

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



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

    • 3 carrots, peeled and diced



      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



      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 is a dairy product made from separating whole milk or cream into fat and…

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



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

    • 25g flaked almonds


    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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    7th Jan, 2019
    Made this in a large oven dish as I didn't have rammequins and was severly dissapointed, I'd fried off and parboiled the veggies but the carrot and sweet potato were still hard and the flavour just bland. Don't know what to do to improve the flavour but if I ever tried it again I'd chop the veg much smaller.
    Darren D's picture
    Darren D
    6th Sep, 2018
    Do you freeze it before baking it then?
    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
    2nd Jun, 2015
    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.
    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.
    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 .
    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 :)
    10th Aug, 2014
    Very tasty dish, after two mouthfuls I was asked mum can you make this again, answer is defiantly yes
    30th Jun, 2014
    We're not vegetarian. I added some seafood (just some pieces of pollock) to this and it made a wonderful fish pie.
    7th Mar, 2014
    Please don't put a cheese made with the stomach lining of calves (eg parmesan) in "vegetarian" recipes


    owl 456
    2nd Jan, 2020
    Hi, if I wanted to make this and freeze it, should I freeze before or after I have oven cooked it for the crumble topping? Many thanks
    lulu_grimes's picture
    6th Jan, 2020
    Hello, You freeze it before you cook the crumble topping.
    5th Jan, 2019
    I don’t have any small dishes. Can I make it in one big one and just cook for longer?
    goodfoodteam's picture
    6th Jan, 2019
    Thanks for your question. Yes, you can just do this in a bigger dish. It shouldn't take much longer, around 35 - 40 mins, just cook until golden and bubbling around the edges.
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