Creamy Celeriac Crumble

This savoury crumble is full of comforting winter vegetables and white beans. The creamy white sauce is made from seasoned oat milk thickened with a little cornflour. The oaty crumble is delicious and buttery (thanks to our new Naturli butter) and spiked with fragrant rosemary (use any winter herbs you like eg thyme or sage). Serve with a simple salad of shaved Brussels sprouts dressed with lemon and good oil. The not-so-secret ingredient which brings the dish together? Nutritional yeast! Fondly referred to as nooch, it brings a moreish, cheesy flavour to the party. What will you put in your savoury crumble?

As it’s gluten free day this week I’ve used certified gluten free oats in the crumble and gluten free Rude Health oat milk in the white sauce. If gluten isn’t an issue for you then of course you don’t need to worry about that, but if you are avoiding gluten then we can help with a range of gluten free groceries, conveniently delivered to your door.

Liz x

Ingredients (serves 6)

  • 1/2 a celeriac, peeled and cubed
  • 1 large leek, washed and chopped
  • 300g mushrooms, halved or quartered
  • 3 tbsp olive oil
  • salt & pepper to taste
  • 2 tins of white beans, drained

White Sauce

  • 2 tbsp cornflour (or flour of your choice)
  • 2 tsp Dijon mustard
  • 1/2 tsp ground nutmeg
  • a handful of nutritional yeast
  • salt and pepper to taste (about 1/2 tsp of each)
  • 500ml gluten free oat milk (or any milk you like)

Crumble

  • 250g gluten free porridge oats (or regular oats)
  • 2 sprigs of fresh rosemary, stripped from stalk (or any winter herbs you like)
  • salt and pepper to taste – a generous pinch of each
  • a handful of nutritional yeast
  • 100g butter (we use Naturli vegan blocks)

Method

  1. Preheat your oven to 200C. Find a baking dish and tumble in your chopped celeriac, leek and mushrooms.
  2. Season with salt and pepper and drizzle with olive oil. Mix well then put the dish in the oven to roast the vegetables while you prepare the white sauce and crumble. Remove the dish every 10 minutes to stir.
  3. In a mixing jug, whisk the cornflour, nutritional yeast, nutmeg, Dijon mustard, salt, pepper and a splash of the oat milk into a paste. Then add the rest of the oat milk and whisk into a thin sauce. This will cook and thicken up later in the oven. Put to one side for now.
  4. Make the crumble in a food processor with the blade attachment. Put the oats, rosemary, nooch, salt and pepper into the processor and blend into a rough flour. Chop the butter into cubes, add to the flour mixture and pulse into a crumbly texture.
  5. When the vegetables are cooked through (this should take around 30 minutes) add the drained white beans and sauce. Stir well then top with the crumble and return to the oven for another 20 minutes or until bubbling and golden on top.
  6. Serve with some seasonal greens. We like thinly sliced Brussels sprouts simply dressed with good olive oil and a squeeze of fresh lemon juice for some acidity and freshness to cut through the creamy crumble.

2 Replies to “Creamy Celeriac Crumble”

  1. Sounds delicious. I will try it. I love a savoury crumble, ever since when we were recovering from Swine flu years ago and I wanted something easy but tasty and I adapted a Blazing Salads recipe for what I had in the house: roasted pumpkin and leeks from the freezer, apples, a cheesy sauce and hazelnuts in the oaty topping (I always put oats in my crumble, sweet or savoury, even if I sometimes have wholemeal flour as well – they give such a nice texture and nutty taste). I’ve cooked variations ever since but it has never tasted quite so good as that first one. So now I’ll try this new variation. Comfort food at its best, whilst still being healthy. Just what we need at this time of year. Thanks Liz.

  2. Ah there’s nothing quite like the memory of a good meal when you’re unwell! Probably impossible to re-create. Hope you enjoy this one. Perfect for a cosy night in when it’s miserable outside 💚

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