Root Vegetable Crumble Root Vegetable Crumble

Root Vegetable Crumble | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

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

  • Prep time 30 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 10 servings
  • Credits : Canadian Living Magazine


Creamy Root Vegetables:


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


  • Iron 14.0
  • Folate 25.0
  • Calcium 9.0
  • Vitamin A 143.0
  • Vitamin C 35.0
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Lunch & Dinner

Root Vegetable Crumble