Savoury winter crumble
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This dish shows off the delicious fresh winter-time vegies, and made extra tasty with a cheesy, nutty crumble on top.
Ingredients
Celeriac
500 g, cut into 3cm pieces
Pumpkin
400 g, cut into 3cm pieces
Beetroot
2 large, cut into 3cm pieces
Turnip
1 medium, cut into 3cm pieces
Brussels sprouts
150 g, halved
Fresh thyme
1 tbs, plus extra sprigs to garnish
Olive oil
1 tbs
High fibre wholemeal bread
2 slice(s), stale
Flaked almonds
¼ cup(s), (20g)
Grated parmesan cheese
⅓ cup(s), (25g)
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Lemon juice
1 tbs
Garlic
½ clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200˚C fan-forced. Place celeriac, pumpkin, beetroot, turnip and Brussels sprouts in a 25cm x 35cm baking dish. Sprinkle with thyme and drizzle with oil. Season with salt and pepper and toss to coat. Bake for 30 minutes or until just tender.
2
Meanwhile, process bread in a food processor until breadcrumbs form. Stir in almonds and parmesan. Combine yoghurt, juice and garlic in a medium bowl. Season sauce with salt and pepper.
3
Sprinkle bread mixture over vegetables and lightly spray with oil. Bake for 10 minutes or until bread is golden and crunchy. Serve drizzled with sauce and topped with extra thyme sprigs.
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