Winter Vegetable Crumble

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5 from 1 vote

Winter Vegetable Crumble

This is easy, quick and can be prepared ahead of time, making it a great mid-week dish.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: British
Season: Winter
Type: Vegetarian
Servings: 4
Calories: 641kcal


  • 2 carrots organic
  • 350 g celeriac organic
  • 450 g butternut squash organic
  • 150 g sweet potato organic
  • 50 g kale organic, shredded
  • 15 g butter organic
  • 7 g plain flour organic 7g = 1 tbsp
  • 185 ml vegetable stock organic
  • 250 g creme fraiche organic, reduced fat
  • 1 cloves garlic organic, peeled and crushed
  • ¼ tsp nutmeg fairtrade


  • 40 g butter organic
  • 40 g wholemeal plain flour organic
  • 40 g ground almonds fairtrade
  • 30 g Parmesan cheese organic or cheddar, grated
  • ¼ tsp rosemary organic, finely chopped


  • Pre-heat the oven to 190°C/375°F/gas mark 5 and lightly grease an oven proof baking dish or individual ceramic pots if you prefer.
  • Place a pan of lightly salted water on to boil and cut the carrots, celeriac, butternut squash and sweet potato into cubes about 1.5cm². Simmer the vegetables for 5 minutes until just tender.
  • Drain the vegetables and tip into the casserole dish. Sprinkle the kale over the top.
  • Melt the butter in a saucepan over a medium heat. Add the flour and stir well. Gradually add the vegetable stock, stirring all the time until the sauce is smooth.
  • Add the creme fraiche and stir until the sauce is smooth again.
  • Add the garlic, nutmeg and season with salt and freshly ground black pepper. Pour the sauce over the top of the vegetables.

To make the crumble

  • Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the almonds, parmesan and rosemary.
  • Sprinkle evenly over the top of the vegetables and bake in the oven for 25 minutes.


Not all eating at the same time or in a hurry?
This dish can be prepared ahead of time and kept in the fridge for 3 - 4 days. You can also re-heat individual portions.


Calories: 641kcal | Carbohydrates: 48g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 307mg | Potassium: 953mg | Fiber: 9g | Sugar: 12g | Vitamin A: 24650IU | Vitamin C: 66.8mg | Calcium: 220mg | Iron: 2.3mg

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