Celeriac Crumble
Try cooking something different - this savoury crumble makes for a delicious vegetarian main.
Substitutes?
- No cheddar cheese? Use parmesan instead.
- Vegan? Swap in vegan alternatives for butter and cheese.
- No wholemeal flour? Use plain flour instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
1 small celeriac
1 carrot
1 garlic clove (chopped)
1 tbsp olive oil
salt & pepper
300 ml vegetable stock
100 g wholemeal flour
65 g salted butter (diced) / vegan butter
25 g cheddar (grated) / vegan cheese
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6. Peel the celeriac and carrot, and cut them into 2cm cubes.
- Add the olive oil, celeriac, garlic and carrot to a pan over a medium heat. Season with a pinch of salt and pepper and cook for 5 minutes, then add the stock. Cook for another 5 minutes, until the veg has started to soften.
- Meanwhile, in a mixing bowl, use your fingertips to rub the butter and flour together until it looks like breadcrumbs. Add the grated cheese, season with a pinch of salt and pepper and mix to combine.
- Add the softened veggies to a baking dish and scatter over the crumble mixture. Bake until golden brown (30-35 minutes). Serve warm and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
