Celeriac and squash crumble
Prep:
15 mins
Cook:
45 mins
Savoury comfort food in one simple recipe makes Mum happy and tastes delicious.
1 red onion, cut into wedges
½ celeriac, chopped
½ squash, chopped
500 ml vegetable stock
50g plain flour
50g oats
50g butter, cubed
25g Parmesan, grated
2 tbsp thyme leaves
1 lemon, zested
300 ml half-fat crème fraiche
Preheat the oven to 190°C / 375°F / Gas mark 5.
Put the onion wedges in an ovenproof dish, with a splash of water.
Bake for 15 minutes, until just starting to soften.
Meanwhile, add the celeriac and squash in a pan with the vegetable stock.
Bring to the boil, reduce the heat and cook for a further 8 minutes, until tender.
Drain and leave to cool.
Combine the flour and the oats in a large bowl.
Rub in the butter, until the mixture resembles breadcrumbs.
Stir through the Parmesan, thyme and lemon zest.
Remove the onions from the oven and add the celeriac and squash to the dish.
Stir to combine, then dollop over the crème fraîche.
Scatter over the crumble mixture and bake for 20-25 minutes, until bubbling and golden.
Serves
4
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Dairy, Flour, Cheese, Vegetables, Grains, Stock/Broth, Herbs
Recipe Type
Entertaining, Family Dinners
Level of Difficulty
Easy
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