Celeriac Crumble
Try cooking something different with this savoury crumble for a delicious veggie main.
Substitutes?
- No cheddar cheese? Use parmesan instead.
- Vegan? Use vegan butter and cheese alternatives instead.
- No wholemeal flour? Use plain flour instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
Celeriac (small one)
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 )
25 g Cheddar (grated )
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Peel and cut the celeriac and carrot into 2cm cubes.
- Add the olive oil, celeriac, garlic and carrot to a pan over a medium heat. Season with a pinch of both salt and pepper and cook for 5 minutes, then add the stock and cook for another 5 minutes, until the veggies have started to soften.
- Meanwhile, in a mixing bowl and using your finger tips, rub the butter and flour together until it looks like breadcrumbs. Add the grated cheese, season with a pinch of both salt and pepper and mix to combine.
- Add the softened veggies in a baking dish, scatter the crumble mixture over and bake for 30-35 minutes, until golden brown. Serve warm!
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.
