A hearty and creamy root vegetable dish topped with a crispy oat and asiago crumble. Perfect for a cozy meal that combines the earthy flavors of root vegetables with a rich, cheesy sauce. Perfect for the Holiday season
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Ingredients
3 cups (400g) cubed peeled sweet potato
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) grated Parmesan
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves (tied with kitchen twine or enclosed in cheesecloth)
For the Crumble
1 cup rolled oats
¾ cup (75g) asiago, grated
1 cup all-purpose flour
½ cup butter, melted
3 sprigs chopped rosemary
Servings6
Prep Time
20 minutes
Cook Time
60 minutes
Total Time
1 hour 20 minutes
How To Make It
In a large skillet, heat the butter and olive oil over medium heat. Add the onions, leeks, sweet potatoes, carrots rutabaga, and yellow potatoes. Season with a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are slightly softened but not fully cooked. Add the garlic and cook for an additional 2 minutes.
In the same skillet, add the flour and mix constantly for 1 minute. Gradually mix in the chicken stock, followed by the cream. Add the bouquet garni (thyme, rosemary, and bay leaves). Bring the mixture to a boil, then reduce the heat to a simmer, mixing constantly until the sauce thickens and coats the back of a spoon, about 5-8 minutes.
Remove the bouquet garni and discard. Stir in the grated Parmesan cheese, Dijon mustard, salt, and pepper. Mix until the cheese melts and the sauce is smooth.
Transfer the sautéed vegetables into ramekin dishes or a casserole pan.
In a bowl, mix together the oats, grated asiago, chopped rosemary, flour, and butter until crumbly. This topping can be made ahead and refrigerated in an airtight container for up to 2 days.
Sprinkle the topping evenly over the vegetables. Bake uncovered at 350°F (175°C) for 30-40 minutes, or until the topping is golden and crispy. Place a pan under the dish as this likes to bubble over
Let the dish rest for 5 minutes before serving. Enjoy the warm, comforting flavors of this root vegetable crumble!
