Savory Vegetable Crumble
May 29, 2013 • Vegetables
I’ve had quite a few friends ask me what Pinterest is lately. (These are “older” friends, not the kids who have grown up with all sorts of social media.) When I try to explain it to them, I usually start by saying it’s the one social media forum that I feel actually contributes to productivity – just like old school bulletin boards in an office that allowed you to organize things, Pinterest allows you to do this digitally. I thank the folks at Pinterest for that, or I would surely have lost of the fact that I wanted to make this recipe.I originally got the idea for a savory version of a crumble from Matt Bites. But that post was two and a half years ago and surely I would have forgotten it had I not posted it onto my Pinterest board of recipes I want to make.I’m not sure I even know what vegetables Matt put into his crumble, and I didn’t really follow his recipe, but rather just loved the idea of a savory vegetable crumble. For mine, I used up what was left in the fridge from my CSA winter harvest share – some carrots, potatoes, and yellow beets. I threw in a bunch of garlic for aromatic flavor and some tomatoes to add acidity to the root vegetables. When you read this, use whatever vegetables are seasonal at the time and you can’t go wrong.I also had an idea for the crumble. One of the recipes in my Tasting Colorado cookbook has some gorgonzola and sage in the crumb topping. It’s unusual and really good. So I used some minced fresh herbs tossed with the vegetables, but then also used the herbs and some gorgonzola in the crumb topping.You just pour the crumb topping over the vegetables and bake until tender (in the case of root vegetables that’s about an hour).I intended to have a portion of this for a mid-afternoon snack after having a very light lunch – I ended up eating the entire thing!
- 2-3 cups diced vegetables (I used carrots, potatoes, and yellow beets)
- 1 large tomato, diced
- 2-4 cloves garlic, minced
- 1 tablespoon minced fresh herbs (I used rosemary, thyme, sage and chives), divided
- 2 tablespoons extra virgin olive oil, divided
- salt and pepper
- ¼ cup whole wheat flour
- 1 tablespoon butter
- 1 ounce gorgonzola cheese
- Toss the vegetables with the tomato, garlic, and half of the herbs. Add 1 tablespoon olive oil and some salt and pepper, toss well, and pour into a small casserole dish or small skillet.
- Add remaining herbs, flour, butter, and cheese to a small bowl and use your fingers to rub the cheese and butter into the flour until it is very grainy and there are no huge chunks of cheese or butter left. Pour the crumb topping over the vegetables and drizzle with remaining tablespoon of oil.
- Bake at 375 degrees until vegetables are soft and crumb topping is lightly browned - 40-60 minutes.
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