Squash and celeriac crumble recipe

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  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 326 calories / serving
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squash and celeriac crumble (h)

Preheat the oven to Gas Mark 5, 190°C, 170°C fan. Put the onion wedges in a 2 litre (2½pt) ovenproof dish, with a splash of water. Bake for 15 minutes, until just starting to soften.

Meanwhile, put the celeriac and squash in a pan with the vegetable stock. Bring to the boil, then reduce the heat and cook for a further 8 minutes, until tender. Drain and leave to cool.

For the crumble topping, combine the plain flour and the oats in a large bowl. Rub in the diced butter, until the mixture resembles breadcrumbs. Stir through the Parmesan, thyme and lemon zest. Remove the onions from the oven and add the celeriac and squash to the dish. Stir to combine, then dollop over the crème fraîche. Scatter over the crumble mixture and bake for 20-25 minutes, until bubbling and golden. 

 

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  • Ingredients

  • 1 red onion, cut into wedges
  • ½ celeriac, chopped
  • ½ squash, chopped
  • 500ml (17fl oz) vegetable stock
  • 50g (2oz) plain flour
  • 50g (2oz) oats
  • 50g (2oz) butter, diced
  • 25g (1oz) Parmesan, grated
  • 2tbsp thyme leaves
  • 1 lemon, zested
  • 1 x 300ml tub half-fat crème fraiche
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  • Energy 1362kj 326kcal 16%
  • Fat 16.1g 23%
  • Saturates 9g 45%
  • Sugars 9.8g 11%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 35.3g Protein 11.2g Fibre 4.5g

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