Root vegetable crumble is one of my favourite things to make in the winter. While both girls are affronted by the very concept of a savoury crumble, I love it.
When divided into six ramekins, portions are definitely on the starter/lunch size. When I make root vegetable crumble for dinner, I serve it with lots of steamed vegetables or a big green salad. I’ve also made it in a shallow casserole dish.
The recipe is adapted from Jane Lawson’s Snowflakes and Schnapps, a collection of cold weather dishes from northern Europe.
Her root vegetable crumble includes 100g of pancetta, which she fries before adding the onion. It’s nice that way too, but I prefer the vegetarian version.
Root vegetable crumble
(serves 4-6)
For the filling:
- 2 carrots, peeled and diced
- 1/2 a small celeriac, peeled and diced
- 1 parsnip, peeled and diced
- 1 small sweet potato, peeled and diced
- 2 Tb butter
- 4 spring onions, chopped (whites and greens kept separate)
- 1 bay leaf
- 2 Tb plain flour
- 250g crème fraiche
- 1 clove garlic, crushed
- 1/4 tsp nutmeg
- salt and pepper
For the topping:
- 4 Tb butter
- 2 1/2 Tb plain flour
- 40g ground almonds
- 40g Parmesan
- 1/2 tsp fresh rosemary, minced
- Preheat the oven to 375°F (190°C). Grease a shallow casserole dish or six ramekins.
- Half fill a medium saucepan with water and bring to the boil. Add the carrots, celeriac, parsnip and sweet potato and simmer for five minutes. Drain, reserving 200ml of the cooking liquid.
- Melt a tablespoon of butter in a saucepan over a medium flame. Add the onion whites and bay leaf, and cook until the onion is softened. Set aside.
- In a small saucepan over a low flame, melt the remaining tablespoon of butter. Add the flour, stirring to make a roux.
- Gradually add the cooking liquid, followed by the crème fraiche, garlic and nutmeg. Remove from the heat and stir in the cooked onions and green onions.
- Season with salt and pepper, then transfer the mixture to the prepared casserole or ramekins.
- To make the crumble topping, rub the butter and flour together using the tips of your fingers. Stir in the ground almonds, Parmesan and rosemary.
- Scatter the topping over the vegetable mixture. Arrange the crumble(s) on a baking sheet and cook for about half an hour, or until golden and bubbling.
Ten More Bites 
Wow, this looks really good!
Thank you!
This is the first email I’ve ever had from your blog. Lovely to see it in my inbox. I wonder why it’s started coming through suddenly? Ps. Looks scrummy xx
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I have no idea… I’ve just had a look at my subscriber list and your name doesn’t appear. I’m glad it wasn’t unwelcome, and thanks for your kind words. xx
Excellent recipe, Andrea.
mmmm celeriac.. i must try this recipe!
I’m a big fan of celeriac as well 🙂
And now for something completely different. Must give this a try
It’s a whole new concept to explore…:-)
Love the crumble topping idea, something to try out!
Me too – wish I’d thought of it myself…;-)
This looks delicious! I need to add it to my recipe scrapbook 🙂
Thanks, Laura!
Sounds absolutely lovely! I love presence of celeriac in it.
Thank you, Andrea, for another great idea!
Hi Andrea,
Can’t wait to report that I’ve just polished a plate of this delicious crumble and I’m gonna have more! Another success!
Thank you again for sharing such a great recipe. Adding the crème fraiche in a roux was revelation to me, it gives such a lovely flavour, I’m gonna use this method again. And I will definetely make this crumble again! :)x
Thanks for telling me, Yana – so pleased you enjoyed it. The savoury crumble topping was a revelation to me. And you’re right that the crème fraiche is a lovely twist on a classic roux. 🙂 x
That’s a lovely seasonal recipe! Sounds yummy!