Winter Vegetable Crumble
Ingredients
100 g of pancetta, finely diced
3 tablespoons of plain flour
0.5 celeriac
1 parsnip
1 sweet potato
4 spring onions, chopped, keeping the whites and the greens separate
250 g of crème fraîche
1 garlic clove
0.25 tsp of nutmeg, freshly grated
90 g of butter
35 g of ground almonds
35 g of parmesan, finely grated
0.25 tsp of rosemary, finely chopped
2 carrots
6 servings
Calories~508 kcal
Protein~11 g
Carbs~28 g
Fat~39 g
Fiber~5 g
Sugar~8 g
Total recipe
Calories~3,050 kcal
Protein~65 g
Carbs~170 g
Fat~235 g
Fiber~30 g
Sugar~45 g
Method
Step 1
Cut the carrots, celeriac, parsnip and sweet potato into 1.5 cm (5/8 inch) dice. Half-fill a saucepan with water and bring to the boil. Add the vegetables and cook for about 5 minutes, or until just tender. Drain, reserving the cooking liquid. Set the vegetables aside.
Step 2
Melt 15g of the butter in a saucepan over medium–high heat. Add the bay leaf and pancetta and cook for a few minutes, or until the pancetta is starting to brown lightly. Add the spring onion whites and cook for 3 minutes, or until softened, then remove the mixture from the pan and set aside with the vegetables.
Step 3
Melt another 15g of the butter in the pan and add 3 teaspoons of flour, stirring well to combine. Gradually add 185 ml (6 fl oz/¾ cup) of the reserved vegetable cooking liquid, stirring until smooth.
Step 4
Carefully stir in the crème fraîche until smooth, then add the garlic and nutmeg and season with salt and a little freshly ground black pepper. Add the vegetable mixture and the spring onion greens and mix well. Divide the mixture between the prepared dishes.
Step 5
To make the topping, rub the remaining butter into the remaining 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 the crumble is golden.
Step 6
Serve with a green salad.
