Smoky Roots and brazil nut crumble

January 12, 2018

This article was written for Annabel & Grace, which is now part of Rest Less.

If you have a look at my copy of The Flexible Vegetarian by Jo Pratt you will see that it is well-used. This Christmas with all of the family home which includes two vegetarians I turned to this recipe book so often. It gives the vegetarian recipe with tips on how to make it into a dish for meat eaters. This vegetarian crumble recipe for Smoky Roots and brazil nut crumble I made in two dishes adding chicken thigh to the second dish for the meat eaters. However it transpired that they were quite happy without the meat as the original dish is so tasty.

Smoky roots vegetarian crumble / What's Cooking / CountryWives

Smoky roots and Brazil nut vegetarian crumble

Ingredients serves 4-6
For the filling
1kg root vegetables (parsnip, swede, celeriac, carrot, sweet potato or squash), peeled and cut into 3cm chunks
2 onions, peeled and cut into wedges
A few sprigs of rosemary
2 tsp sweet smoked paprika
Olive oil
200ml crème fraîche
3 tbsp cornflour

1 tbsp wholegrain mustard
185ml white wine
600ml vegetable stock
Flaked sea salt and freshly ground black pepper

For the topping
75g butter
1 clove garlic, peeled and crushed
75g plain flour
50g oats
75g Brazil nuts, chopped into small piece
50 grated parmesan cheese or cheddar cheese

How to prepare
Heat the oven to 200C/gas 6.
Put the root vegetables, onions, rosemary and smoked paprika in a roasting tray and toss in a glug of
olive oil. Season with salt and pepper then roast in the oven for 35-45 min, turning a few times, until the
vegetables are completely tender and starting to become golden.
While the vegetables are roasting, beat together the crème fraîche, cornflour and mustard, and set aside.
For the crumble topping, lightly run together the butter, garlic, flour and oats. Season and stir in the Brazil nuts and cheese.
Remove the vegetables from the oven and put the tray over a gentle heat on the hob. Pour in the white wine and bring to the boil. Cook for 30 sec before adding the stock. Bring to the boil, then stir in the crème fraîche mixture, until thickened slightly. Remove the rosemary sprigs and season to taste.
Spoon into one large or small individual ovenproof dishes. Scatter the crumble over the top, then return to the oven for about 30 min, until the top is golden and the filling is bubbling.


To purchase this recipe book – The Flexible Vegetarian by Jo Pratt for more tasty veggie recipes –


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