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Photo of Savoury winter crumble by WW

Savoury winter crumble

5
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar.

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