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 original recipe is 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
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.