Wintry vegetable crumbles
Wintry vegetable crumbles requires roughly 1 hour and 30 minutes from start to finish. One serving contains 381 calories, 10g of protein, and 22g of fat. This recipe serves 6. For $2.24 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires almonds, butter, carrots, and vegetable stock. 187 people have made this recipe and would make it again. Overall, this recipe earns a solid spoonacular score of 69%. Try Wintry Beef Vegetable Stew With Fluffy Herb Dumplings, Meatless Tacos With Vegetable Protein Crumbles, and Simple Wintry Salad for similar recipes.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 50 minutes
Ingredients:
25g flaked almonds
50g butter, diced
3 carrots, peeled and diced
450g celeriac, peeled and diced
200ml tub crème fraîche
50g ground almonds
2 leeks, sliced
50g parmesan, grated
50g plain flour
3 small sweet potatoes, peeled and diced
1 tsp thyme leaves
400ml vegetable stock
1 tbsp wholegrain mustard
Equipment:
frying pan
aluminum foil
oven
Cooking instruction summary:
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.
Step by 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.Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season.
2. 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.
Nutrition Information:
covered percent of daily need
