Description
Jamie Oliver’s Vegetable Crumble blends hearty British comfort with garden-fresh goodness. Crisp pastry topping nestles atop roasted seasonal vegetables, creating a delightful symphony of textures you’ll crave from first bite to last.
Ingredients
Scale
Vegetables:
- 450 grams (1 pound) celeriac, peeled and diced
- 3 carrots, peeled and diced
- 3 small sweet potatoes, peeled and diced
- 2 leeks, sliced
Liquids and Dairy:
- 400 milliliters (13.5 fluid ounces) vegetable stock
- 200 milliliters (6.75 fluid ounces) crème fraîche
- 50 grams (1.75 ounces) butter, diced
Seasoning and Additional Ingredients:
- 2 tablespoons plain flour
- 50 grams (1.75 ounces) plain flour
- 1 tablespoon wholegrain mustard
- 1 teaspoon thyme leaves
- 50 grams (1.75 ounces) ground almond
- 50 grams (1.75 ounces) parmesan, grated
- 25 grams (0.88 ounces) flaked almonds
Instructions
- Warm the vegetable broth in a large saucepan over medium-high heat until it reaches a rolling boil. Gently introduce the diced celeriac, chopped carrots, cubed sweet potatoes, and sliced leeks into the bubbling liquid.
- Reduce the heat to medium-low, cover the saucepan with a tight-fitting lid, and allow the vegetables to simmer and soften for approximately 10 minutes until they become tender but not mushy.
- In a separate mixing bowl, whisk together the crème fraîche, all-purpose flour, and Dijon mustard until the mixture becomes smooth and fully integrated.
- Pour the creamy mixture into the vegetable-filled saucepan, stirring continuously to prevent any lumps from forming. Continue stirring until the sauce thickens and coats the vegetables evenly.
- Sprinkle fresh thyme leaves into the vegetable mixture, and season with salt and freshly ground black pepper to taste. Remove the saucepan from the heat source.
- For the crumble topping, combine cold unsalted butter (cut into small cubes), all-purpose flour, and finely ground almonds in a clean mixing bowl. Use your fingertips to work the ingredients together until they resemble coarse breadcrumbs.
- Incorporate grated parmesan cheese and sliced almonds into the crumble mixture, seasoning with a pinch of salt and black pepper.
- Distribute the vegetable mixture evenly among individual oven-safe ramekins or dishes, filling each about three-quarters full.
- Generously sprinkle the prepared crumble topping over each filled ramekin, ensuring complete coverage.
- Preheat the oven to 375°F (190°C) for standard ovens or 350°F (170°C) for convection ovens.
- Place the prepared dishes on a baking sheet and bake for 30-35 minutes, or until the crumble turns a beautiful golden brown and the vegetable mixture bubbles around the edges.
- Allow the crumbles to cool for 5-10 minutes before serving to let the filling set and prevent burns. Optionally, these can be prepared in advance and frozen for future meals by wrapping tightly in plastic wrap and aluminum foil.
Notes
- Prep ahead by chopping vegetables and storing separately to streamline cooking process and save precious time.
- Customize vegetable selection based on seasonal availability, allowing maximum flexibility and flavor exploration.
- Crumble topping can be mixed and refrigerated up to two days before final assembly, enhancing convenience for busy cooks.
- Leftovers reheat beautifully in the oven, maintaining crispy topping and preventing soggy texture.
- Experiment with different herb combinations like rosemary or sage to create unique flavor profiles matching personal preferences.
- Serve immediately after baking to enjoy maximum crunch and optimal temperature contrast between creamy base and crisp topping.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 284 kcal
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 42 mg