Baked Vegetable Crumble Recette

This hearty Baked Vegetable Crumble is the perfect vegetarian main course or a delicious side dish for meat or fish! Enjoy a comforting blend of roasted vegetables topped with a nutty, cheesy crumble. Easy to make and bursting with flavor, this recipe is a guaranteed crowd-pleaser. Get the recipe now!

Préparation 20 min

Cuisson 85 min

Calories 498.1 kcal

Protéines 32g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Vegetable Crumble

10 tablespoons Smart Balance Light Butter Spread
2 cloves minced garlic
1 cup sliced leeks
2 cups cubed potatoes
1 cup cubed carrots
1 cup cubed parsnips
1 cup chopped broccoli florets
1 cup chopped tomatoes
1 1/2 cups + 2 tablespoons Whole Wheat Flour
1 cup Low Fat Milk
1/2 cup vegetable stock
Fresh Parsley (not used in recipe)
1 tablespoon fresh thyme leaves
1/2 cup grated cheddar cheese
1/2 cup chopped walnuts
1/4 cup chopped almonds
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt to taste
Pepper to taste

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Comment préparer Baked Vegetable Crumble

Preheat oven to 400°F (200°C).
Melt 2 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium-low heat.
Add 2 cloves minced garlic and 1 cup sliced leeks, cook for 4 minutes, stirring until softened.
Add 2 cups cubed potatoes, 1 cup cubed carrots, 1 cup cubed parsnips, 1 cup chopped broccoli florets, and 1 cup chopped tomatoes. Cook, stirring occasionally, for 12-15 minutes until slightly softened.
Stir in 2 tablespoons all-purpose flour and cook for 1 minute.
Gradually whisk in 1 cup milk and 1/2 cup vegetable stock. Bring to a simmer, stirring constantly, until thickened (about 5 minutes).
Stir in 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, and pepper to taste.
Simmer for 15-20 minutes, or until vegetables are tender.
Meanwhile, prepare the crumble: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup grated cheddar cheese, 1/2 cup chopped walnuts, 1/4 cup chopped almonds, and 1 tablespoon fresh thyme leaves. Cut in 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Spoon the vegetable mixture into the prepared oven-safe skillet or baking dish.
Sprinkle the crumble topping evenly over the vegetables, pressing down gently.
Bake for 25-30 minutes, or until the crumble is golden brown and the vegetables are tender.
Let stand for 5-10 minutes before serving. Serve hot.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

33g

Fat

44g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Vegetables Vegetarian Dietary Broccoli 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Baked Vegetable Crumble ?

Baked Vegetable Crumble prend environ 105 minutes du début à la fin — environ 20 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Baked Vegetable Crumble ?

Baked Vegetable Crumble contient environ 498.1 calories par portion, avec environ 32 g de protéines, 14 g de glucides et 47 g de lipides.

De quels ingrédients ai-je besoin pour Baked Vegetable Crumble ?

Les principaux ingrédients de Baked Vegetable Crumble sont Smart Balance Light Butter Spread, Garlic Cloves, Leek, Potato, Carrot, Parsnip. Consultez la liste complète avec les quantités ci-dessus.