Wintry Vegetable Crumbles Recipes

WINTRY VEGETABLE CRUMBLES

Wintry vegetable crumbles image

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

Provided by Good Food team

Time 1h30m

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 433 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium

VERY VEGGIE CRUMBLE

Very Veggie Crumble image

This is a light vegetable dish compared to the ones with sauces, I prefer the lighter taste. Recipe from First magazine.

Provided by Kit..ty Of Canada

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (1 lb) package baby beans and carrots vegetable mix, thawed
1 red bell pepper, cored and cut into 1/4 inch thick strips (about 1 cup)
4 tablespoons butter
4 ounces emmenthaler cheese or 4 ounces swiss cheese, cubed
1/2 cup Italian breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme

Steps:

Heat broiler to high.
In large saucepot, bring 4 quarts, salted water to a boil.
Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
Transfer vegetables to 7 cup casserole dish.
Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

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