Wintry Vegetable Crumbles
Warm and comforting, this vegetable casserole topped with a flavorful almond crumble is a delightful twist on a classic winter dish. Tender celeriac, sweet carrots, and creamy sweet potatoes are cooked in a creamy mustard sauce, then topped with a crunchy almond and Parmesan crumble for a satisfying meal that's perfect for chilly evenings.
— Constant Cookbook
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 almonds
- 50g Parmesan , grated
- 25g flaked almonds
Instructions
- 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.
- 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.
- 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.
- To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.
Cook Time
50M
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 433 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.81 milligram of sodium
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