Savory winter vegetable crumble recipe

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  • Yield: 8 Servings


For the Crumble
  • 1⁄4 cup flour
  • 2 tablespoons bread crumbs
  • 2 tablespoons cold, unsalted butter, cut into small cubes
  • 1 tablespoon Parmesan cheese
  • 1⁄4 teaspoon salt
  • Pinch ground black pepper
For the Vegetables
  • 7 cups mixed vegetables, cut into a 1⁄2" dice (butternut squash, sunchokes, sweet potatoes, salsify, parsnips, or even romanesco cauliflower)
  • 1 shallot, minced
  • 2–3 garlic cloves, minced
  • 2–3 tablespoons dried currants or pitted dried cherries
  • 3 tablespoons pine nuts or crushed almonds
  • Salt and freshly ground black pepper, to taste
  • Olive oil, to coat
How to Make It
  1. Preheat the oven to 375°F.
  2. For the Crumble
  3. To the bowl of a food processor, add all of the crumble ingredients and pulse until it forms a coarse meal. Set aside.
  4. For the Vegetables
  5. In a large bowl, combine the mixed vegetables with the minced shallot, garlic, dried currants, and nuts. Season with salt and pepper and drizzle with olive oil. Toss to coat evenly.
  6. Transfer the vegetables to a 2-quart baking dish and smooth out the top. Sprinkle the crumble on top and bake for an hour. Serve hot and immediately.

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