Celeriac and Fennel Crumble
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Roasted celeriac, fennel, feta, carrots and garlic, with a cracked pepper, fennel seed, and parmesan topping.
Serves:4 people
Ingredients
Crumble Filling
- 1 lemon - juice and zest
- 1 medium celeriac
- 2-3 carrots, peeled and cut into thick juliennes
- 1 large fennel bulb - sliced
- 4 cloves garlic - trimmed at the thicker end
- 100 g feta cut into cubes
- 30 g walnuts optional
- 1 tsp dried oregano
- 2 cups stock of your choice - hot (brought to the boil)
- 80 ml cream optional
- salt and fresh ground pepper
Crumble Topping
- 120 g all purpose flour
- 40 g rolled oats
- 90 g butter
- ½ tsp crushed fennel seeds
- pinch crushed green peppercorns
- pinch salt
- 30 g shaved parmesan
Instructions
Crumble Filling
- Preheat the oven to 180°c.
- Juice and zest the lemon into the baking dish.
- Peel and cube the celeriac and toss it into the lemon juice.
- Add the carrots, chopped fennel, garlic cloves, walnuts, salt, pepper and oregano. Drizzle with olive oil. Toss and bake in the oven for 25 minutes or until soft.
- While the vegetables are in the oven, make the crumble and heat the stock.
- Remove the roasting veg from the oven, pinch the garlic cloves from their casings, and squish them back into the baking dish, pouring over 2 cups of hot stock* (see notes). Check for seasoning. Whisk in the cream if using. The stock should cover the vegetables - add more if necessary.
Crumble Topping
- Rub the butter into the flour and oats. Mix in the fennel seeds, pepper and a generous pinch of salt. Fork in the parmesan - try not to break it up too much.
Assembly
- Cover the roasted vegetables with the crumble and bake for a further 15-20 minutes or until golden brown.
Notes
I prefer the sauce not to be too thick, but by all means, thicken the stock with a bit of flour (make a roux) and/or add some cream for a richer sauce.
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