Root Savory Crumble

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 616.8
  • Total Fat: 34.2 g
  • Cholesterol: 14.4 mg
  • Sodium: 284.1 mg
  • Total Carbs: 82.5 g
  • Dietary Fiber: 13.2 g
  • Protein: 13.0 g

View full nutritional breakdown of Root Savory Crumble calories by ingredient


Introduction

Hugh got back to his roots with this savoury crumble recipe from River Cottage Every Day.

Taken from Channel Fours Food site
Hugh got back to his roots with this savoury crumble recipe from River Cottage Every Day.

Taken from Channel Fours Food site

Number of Servings: 6

Ingredients

    Serves 6
    Ingredients
    500g turnip, peeled and cut into bite-sized chunks
    500g parsnip, peeled and cut into bite-sized chunks
    500g celeriac, peeled and cut into bite-sized chunks
    500g potato, peeled and cut into bite-sized chunks
    2 onions, sliced
    3 generous tbsp wholegrain mustard
    3 tbsp honey
    4 tbsp rapeseed oil
    1 tbsp chopped rosemary
    3-4 tbsp double cream
    Salt and freshly ground black pepper
    For the topping
    1 good handful porridge oats
    4 thick slices stale bread, whizzed to coarse crumbs in a processor
    1 handful toasted walnuts or hazelnuts, roughly chopped
    25g unsalted butter, melted
    30g strong Cheddar, grated

Directions

1. Combine the veg in a large roasting dish. Whisk the mustard, honey, oil and rosemary together, with plenty of seasoning. Pour over the veg then toss the whole lot together thoroughly. Cover and roast at 180C/gas 4 for 45 minutes. Uncover and give everything a good stir, then increase the oven to 200C/gas 6 and return the dish to the oven for 20 minutes.

2. To make the crumble topping, just combine all the ingredients. Trickle the double cream over the roasted roots, then scatter over the topping. Return to the oven for 10-15 minutes, til golden brown.


Number of Servings: 6

Recipe submitted by SparkPeople user SODEEP.