Hamdi Saidani Jamie Oliver’s Vegetable Crumble Recipe is one of the best and easiest Crumble recipes ever. This healthy veggie Crumble is made with carrots, celeriac, sweet potatoes, and leeks. The addition of crème fraîche gives it a creamy texture that perfectly complements the crunchy topping. This Winter vegetable crumble takes about 90 minutes to finish cooking and can serve approximately 6 people.
Vegetable Crumble Ingredients
For The Filling:
- 400ml vegetable stock
- 450g celeriac, peeled and diced
- 3 carrots, peeled and diced
- 3 small sweet potatoes, peeled and diced
- 2 leeks, sliced
- 200ml tub crème fraîche
- 2 tbsp plain flour
- 1 tbsp wholegrain mustard
- 1 tsp thyme leaves
For The Crumble:
- 50g butter, diced
- 50g plain flour
- 50g ground almond
- 50g parmesan, grated
- 25g flaked almonds
How To Make Vegetable Crumble
- Heat the vegetable broth in a pot until it boils. Add the celeriac, carrots, sweet potatoes, and leeks. Cover the pot and let it cook for 10 minutes.
- In a separate bowl, mix the crème fraîche, flour, and mustard until well combined. Add this mixture to the pot of vegetables. Stir until the mixture thickens. Add the thyme leaves and season to taste. Remove the pot from the heat.
- To make the crumble, mix the butter, flour, and ground almonds in a bowl. Add some seasoning, then mix in the grated parmesan and sliced almonds.
- Divide the vegetable mixture among small oven-safe dishes. Sprinkle the crumble mixture on top of each. If you want to freeze them for later, wrap each dish in plastic wrap and then in foil. To defrost, leave them in the fridge overnight.
- When you’re ready to cook, preheat the oven to 190C (or 170C for fan ovens, or gas mark 5). Bake the crumbles for 30-35 minutes, or until they turn golden brown.
How To Make A Vegan Vegetable Crumble
To Make This Vegetable Crumble Vegan, simply replace the crème fraîche with a vegan cream alternative, use plant-based butter instead of regular butter for the crumble, and swap the parmesan with vegan cheese or nutritional yeast.
Vegetable Crumble With Cheesy Oat Topping
To make a cheesy oat topping for your vegetable crumble, follow these steps:
- In a bowl, combine 50g of cold vegan butter or regular butter, 50g of rolled oats, and 50g of vegan cheese or nutritional yeast.
- Rub the ingredients together until they form a crumbly texture.
- Sprinkle this mixture over your vegetable filling before baking, instead of the original crumble topping. Bake as per the original recipe instructions.
What Other Vegetables Can I Use In Vegetable Crumble?
You can use other vegetables in your vegetable crumble, Here are some suggestions:
- Bell Peppers: Use about 2 medium-sized red or yellow bell peppers, diced. They add a sweet and slightly tangy flavor.
- Zucchini: Use 1 large zucchini, diced. Its mild flavor blends well with other ingredients.
- Butternut Squash: Use about 450g, peeled and diced. It adds a sweet, nutty flavor.
- Parsnips: Use about 3 parsnips, peeled and diced. They have a sweet, earthy flavor.
- Turnips: Use about 2 medium turnips, peeled and diced. They have a slightly bitter and peppery flavor.
What Goes Well With Vegetable Crumble
Serve this jamie oliver vegetable crumble with Greek Potatoes, Pumpkin Carrot Soup, Ham Balls or Salisbury Steak.
How Do I Get My Crumble Crunchy?
For a crunchy crumble, use cold butter in your mixture and bake until golden brown. Avoid covering it while baking to prevent steam from making it soggy.
How Long Does Vegetable Crumble Last In The Fridge
Properly stored, Vegetable Crumble can last in the fridge for about 3 to 4 days. To store it correctly, simply place it in an airtight container and keep it refrigerated.
Can I Freeze Vegetable Crumble
Yes, Vegetable Crumble freezes well and can last about 2 to 3 months in the freezer. To freeze it correctly, let it cool completely, then place it in a freezer-safe container or wrap it tightly in aluminum foil and a plastic freezer bag.
When you’re ready to serve it again, thaw it in the fridge overnight and reheat it in the oven until it’s hot all the way through.
Vegetable Crumble Calories And Nutrition Facts
- Calories: 433 kcal
- Fat: 31g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Sugars: 11g
- Fiber: 8g
- Protein: 10g
- Salt: 0.81g
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Jamie Oliver Vegetable Crumble
Description
Jamie Oliver’s Vegetable Crumble Recipe is one of the best and easiest Crumble recipes ever. This healthy Veggie Crumble is made with carrots, celeriac, sweet potatoes, and leeks. The addition of crème fraîche gives it a creamy texture that perfectly complements the crunchy topping. This Winter vegetable crumble takes about 90 minutes to finish cooking and can serve approximately 6 people.
Jamie Oliver Vegetable Crumble Ingredients
For The Filling:
For The Crumble:
How To Make Jamie Oliver Vegetable Crumble
- Heat the vegetable broth in a pot until it boils. Add the celeriac, carrots, sweet potatoes, and leeks. Cover the pot and let it cook for 10 minutes.
- In a separate bowl, mix the crème fraîche, flour, and mustard until well combined. Add this mixture to the pot of vegetables. Stir until the mixture thickens. Add the thyme leaves and season to taste. Remove the pot from the heat.
- To make the crumble, mix the butter, flour, and ground almonds in a bowl. Add some seasoning, then mix in the grated parmesan and sliced almonds.
- Divide the vegetable mixture among small oven-safe dishes. Sprinkle the crumble mixture on top of each. If you want to freeze them for later, wrap each dish in plastic wrap and then in foil. To defrost, leave them in the fridge overnight.
- When you’re ready to cook, preheat the oven to 190C (or 170C for fan ovens, or gas mark 5). Bake the crumbles for 30-35 minutes, or until they turn golden brown.
