Wintry vegetable crumbles

Name: Wintry vegetable crumbles
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 400 milliliters vegetable stock; 450 grams celeriac, peeled and diced; 3 carrots, peeled and diced; 3 smalls sweet potatoes, peeled and diced; 2 leeks, sliced; 200 milliliters crème fraîche; 2 Tbsps plain flour; 1 Tbsp wholegrain mustard; 1 teaspoon thyme leaves; 50 grams butter, diced; 50 grams plain flour; 50 grams ground almond; 50 grams parmesan, grated; 25 grams flaked almonds

Wintry vegetable crumbles requires approximately 1 hour and 30 minutes from start to finish. One serving contains 390 calories, 11g of protein, and 22g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. Many people made this recipe, and 187 would say it hit the spot. Head to the store and pick up vegetable stock, celeriac, crème fraîche, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Wintry Beef Vegetable Stew With Fluffy Herb Dumplings, Meatless Tacos With Vegetable Protein Crumbles, and Simple Wintry Salad.

Instructions

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.

Ingredients you will need

Sweet Potato

Celeriac

Carrot

Leek

Stock

Equipment you will use

Frying Pan

Beat the crme frache with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season.

Ingredients you will need

Vegetable

Mustard

All Purpose Flour

Thyme

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.

Ingredients you will need

Almond Meal

Parmesan

Almonds

Butter

All Purpose Flour

Wrap

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Equipment you will use

Oven

Equipment

Frying Pan

Aluminum Foil

Oven

Ingredients

Servings:

400milliliters

vegetable stock 450grams

celeriac, peeled and diced 3

carrots, peeled and diced 3smalls

sweet potatoes, peeled and diced 2

leeks, sliced 200milliliters

crème fraîche 2Tbsps

plain flour 1Tbsp

wholegrain mustard 1teaspoon

thyme leaves 50grams

butter, diced 50grams

plain flour 50grams

ground almond 50grams

parmesan, grated 25grams

flaked almonds

Recommended wine: Cream Sherry, Moscato Dasti, Port

Crumble works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.