Root Vegetable Crumble

Root Vegetable Crumble IMAGE Author: Canadian Living Credits: Root Vegetable Crumble IMAGE

Try this creamy dish in place of mashed potatoes. The nutty herbed topping adds a nice crisp crust.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

Creamy Root Vegetables:
  • 4 cups cubed butternut squashes
  • 2 onions chopped
  • 1 large sweet potato peeled and cubed
  • 680 g mini yellow-fleshed potatoes halved or quartered
  • 4 cloves garlic sliced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups sodium-reduced chicken broth
  • 1 cup whipping cream (35%)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon each salt and pepper
Topping:
  • 1 1/2 cup fresh bread crumbs
  • 1/2 cup walnut chopped
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons butter melted

Method

Creamy Root Vegetables: In 12-cup (3 L) casserole dish, combine squash, onions, sweet potato, yellow-fleshed potatoes and garlic. Set aside.

In saucepan, melt butter over medium heat. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in broth and cream; bring to boil. Reduce heat and simmer, whisking constantly, until thick enough to coat back of spoon, about 3 minutes.

Whisk in mustard, salt and pepper; pour over vegetables. Bake in 400?F (200?C) oven until tender, about 1 hour.

Topping:
In bowl, mix together bread crumbs, walnuts, sage and parsley; stir in butter. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Sprinkle over vegetables. Bake in 400?F (200?C) oven until crumble is golden, about 15 minutes. Let stand for 5 minutes before serving.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 385 mg
  • Sugars 6 g
  • Protein 6 g
  • Calories 345.0
  • Total fat 21 g
  • Potassium 663 mg
  • Cholesterol 52 mg
  • Saturated fat 11 g
  • Total carbohydrate 36 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 143.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Root Vegetable Crumble

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