Winter vegetable crumble recipe

20 ratingsRate
  • Serves 6
  • 25 mins to prepare and 55 mins to cook
  • 275 calories / serving
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TM Nov Winter Crumble hero

Preheat the oven to Gas 5, 190°C, fan170°C. Lightly grease 6 small gratin or ramekin dishes.

Cut carrots, celeriac, parsnip and sweet potato into 1½cm (¾in) cubes.

Half fill a saucepan with water and bring to the boil. Add vegetables and cook for about 5 minutes, or until just tender. Drain, reserving the cooking liquid. Then set the vegetables aside.

Melt half the butter in a saucepan over medium-high heat. Add the bay leaf and pancetta and cook for a few minutes, or until pancetta is starting to brown lightly.  Add spring onion whites and cook for 3 minutes or until softened, then remove mixture from pan and set aside with the vegetables.

Melt the remainder of the butter in the pan and add the flour, stirring well to combine. Gradually add 175ml (6fl oz) of the reserved vegetable cooking liquid, stirring until smooth.

Carefully stir in the crème fraîche until smooth, then add garlic and nutmeg. Add vegetable mixture and spring onion greens and mix well. Divide the mixture between the prepared dishes.

To make the crumble topping, rub butter into flour with your fingertips until the mixture resembles breadcrumbs. Stir in the ground almonds, Parmesan and rosemary.

Divide the topping evenly over the vegetables and cook in the oven for 25 minutes, or until golden. Serve with a green salad.

Inspired by her travels across the snow-cloaked regions of Europe, Jane Lawson's Snowflakes And Schnapps is a collection of hearty seasonal recipes and dinner-party treats. Published by Murdoch Books, £25, it's available online from www.tesco.com/books

 

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  • Ingredients

  • 2 carrots
  • ½ small celeriac
  • 1 parsnip
  • 1 small white or orange sweet potato
  • 1tbsp butter
  • 1 bay leaf
  • 100g (3½oz) pancetta, finely diced
  • 4 spring onions, chopped (keep white and green parts of the onion separate)
  • 3tsp plain flour
  • 250g (8oz) crème fraîche
  • 1 garlic clove, crushed
  • ¼tsp freshly grated nutmeg
  • For the crumble topping

  • 50g (2oz) butter
  • 100g (3½oz) plain flour
  • 25g (1oz) ground almonds
  • 25g (1oz) Parmesan cheese, finely grated
  • ¼tsp finely chopped rosemary
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  • Calories
    275
    14%
  • Sugar
    6g
    7%
  • Fat
    17g
    24%
  • Saturates
    7.3g
    37%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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