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:

Quickview
390k Calories
10g Protein
22g Total Fat
40g Carbs
14% Health Score
Limit These
Calories
390k
20%

Fat
22g
34%

  Saturated Fat
10g
63%

Carbohydrates
40g
13%

  Sugar
8g
10%

Cholesterol
40mg
14%

Sodium
652mg
28%

Get Enough Of These
Protein
10g
21%

Vitamin A
15442IU
309%

Vitamin K
51µg
49%

Manganese
0.66mg
33%

Phosphorus
270mg
27%

Fiber
6g
26%

Calcium
248mg
25%

Vitamin B6
0.41mg
21%

Potassium
696mg
20%

Vitamin B2
0.3mg
17%

Magnesium
65mg
16%

Vitamin C
13mg
16%

Vitamin B1
0.24mg
16%

Vitamin E
2mg
16%

Folate
63µg
16%

Iron
2mg
16%

Copper
0.27mg
13%

Selenium
8µg
12%

Vitamin B5
1mg
11%

Vitamin B3
2mg
11%

Zinc
1mg
8%

Vitamin B12
0.21µg
3%

Vitamin D
0.3µg
2%

covered percent of daily need
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