Name: Wintry vegetable crumbles
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 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; 50g butter diced; 50g plain flour; 50g ground almond; 50g parmesan grated; 25g flaked almonds

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Wintry vegetable crumbles

Wintry vegetable crumbles

Good Food team

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Serves 6

Easy

Prep: 40 mins

Cook: 50 mins

A star rating of 4.3 out of 5.28 ratingsRate

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This warming vegetarian crumble can be made and frozen ahead for a cosy dinner with friends

Freezable (Freeze up to 3 months)

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Alternatives

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Self-saucing Jaffa pudding

A star rating of 4.7 out of 5.205 ratings

Ingredients

Nutrition

Units:

MetricUS

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 almond
50g parmesan

grated
25g flaked almonds

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Nutrition: per serving

kcal433
fat31g
saturates15g
carbs30g
sugars11g
fibre8g
protein10g
salt0.81g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.3 out of 5.28 ratings

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