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Creamy Root Vegetable Crumble The Perfect Winter Comfort Food
Discover the ultimate cozy winter recipe with this Root Vegetable Crumble! A hearty blend of sweet potatoes, rutabaga, carrots, and potatoes in a rich, cheesy sauce, topped with a crispy oat and asiago crumble. Ideal for holiday dinners or a comforting family meal. Quick prep, easy steps, and unforgettable flavors! Watch now and learn how to create this perfect savory dish for any occasion.

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Root Vegetable Crumble Recipe

Treat yourself to a hearty, creamy dish that brings out the best in root vegetables. This savory root vegetable crumble is topped with a crispy oat and asiago crust, making it the perfect cozy meal for chilly nights or holiday gatherings.

🔸 Prep Time: 20 minutes
🔸 Cook Time: 50-60 minutes
🔸 Servings: 6

Ingredients
Vegetables & Sauce:
3 cups (400g) sweet potato, peeled and cubed
1 onion, diced
1 leek (white and light green parts), sliced
3 cups (400g) rutabaga, diced
2 cups (300g) yellow potatoes, halved
2 cups (300g) carrots
4 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
¼ cup all-purpose flour
4 cups chicken stock
1 cup whipping cream (35%)
1 tsp Dijon mustard
1 tsp each salt and pepper
1 cup (100g) Parmesan, grated
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves (tied with kitchen twine or enclosed in cheesecloth)
Crumble Topping:
1 cup rolled oats
¾ cup (75g) asiago, grated
1 cup all-purpose flour
½ cup butter, melted
3 sprigs fresh rosemary, chopped
Directions
Prepare the Vegetables:
Heat butter and olive oil in a large skillet over medium heat. Add the onion, leek, sweet potato, rutabaga, carrots, and yellow potatoes. Sprinkle with a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are just tender. Add the garlic and cook for 2 more minutes.

Make the Sauce:
Sprinkle flour over the vegetables and stir for 1 minute. Slowly add the chicken stock, stirring constantly, followed by the cream. Add the bouquet garni (thyme, rosemary, and bay leaves). Bring to a boil, then reduce to a simmer, stirring until the sauce thickens, about 5-8 minutes. Remove and discard the bouquet garni. Stir in Parmesan, Dijon mustard, salt, and pepper until smooth.

Assemble the Dish:
Transfer the vegetable mixture to individual ramekins or a casserole dish.

Prepare the Crumble Topping:
In a bowl, combine the oats, asiago, rosemary, flour, and melted butter. Mix until crumbly.

Bake:
Spread the crumble evenly over the vegetables. Bake at 350°F (175°C) for 30-40 minutes, or until the topping is golden brown and crispy. Place a baking tray underneath to catch any bubbling sauce.

Serve and Enjoy:
Let the dish rest for 5 minutes before serving. Dive into the rich, cheesy flavors of this comforting winter recipe!

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