Jamie Oliver Vegetable Crumble

Jamie Oliver Vegetable Crumble is made with buttery crackers, panko bread crumbs, Parmesan cheese, Brussels sprouts, carrots, cremini mushrooms, and Gruyere cheese. This hearty Jamie Oliver Vegetable Crumble recipe creates a tasty dinner that takes about 1 hour to prepare and can serve up to 6 people.

More Jamie Oliver Recipe:

• Jamie Oliver Sweet And Sour Pork 
• Jamie Oliver Macaroni Cheese With Bacon
• Jamie Oliver Spaghetti Alla Puttanesca 

🧡 Why You’ll Love This Vegetable Crumble Recipe:

• Tasty and Rich: This dish has a lovely mix of sweet, cooked vegetables and a crunchy, buttery crust. It’s very delicious and feels good to eat.
• Good for Any Meal: You can enjoy this crumble as the main part of your meal if you don’t eat meat, or as a side dish with something else. It’s perfect for many different meals and special times.
• Comforting: This crumble feels like a warm hug. It has a soft, creamy mix of vegetables under a crispy top. It’s great for cold evenings or when you want to make something special for friends or family.
• Healthy: It’s full of vegetables like Brussels sprouts, carrots, and mushrooms, which are good for your health because they have lots of vitamins and help your digestion.

🍅 Jamie Oliver Vegetable Crumble Ingredients:

For the Crumble Crust and Topping:

• 1 cup crushed buttery crackers (such as Ritz or similar)
• 1 cup panko bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon fresh thyme leaves, roughly chopped
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

For the Vegetable Mixture:

• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1 clove garlic, thinly sliced
• 2 cups Brussels sprouts, trimmed and quartered
• 3 medium carrots, peeled and sliced into 1/4-inch thick rounds
• 2 cups cremini mushrooms, trimmed and quartered
• 1 teaspoon fresh thyme, roughly chopped
• Salt, to taste
• Pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1/3 cup heavy cream
• 1/2 cup finely shredded Gruyere cheese

🍲 How To Make Jamie Oliver Vegetable Crumble

1. Prepare the Oven and Pie Dish:

First, place a rack in the center of the oven and preheat it to 350 degrees F (175 degrees C). Then, lightly butter a 9-inch deep pie dish and set it aside.

2. Make The Crumble:

Next, take a medium bowl and combine the crushed crackers, bread crumbs, Parmesan cheese, black pepper, thyme, and melted butter. Mix everything well to ensure all ingredients are evenly coated with butter. After this, spoon just under half of this mixture into the bottom of your prepared pie dish, pressing it slightly up the sides. Bake in the preheated oven for 12 minutes, or until just golden brown. Afterward, remove from the oven and let it cool while you make the filling.

3. Cook The Vegetables:

After the crust is set aside, heat the olive oil in a large skillet over medium heat. Add the onions and sauté them until they are softened and lightly browned, which takes about 5 minutes. Then, add the garlic and cook for another minute. Next, increase the heat to medium-high and add the Brussels sprouts, carrots, mushrooms, and thyme. Cook these, stirring occasionally, until the vegetables are well softened and caramelized, about 15 to 20 minutes. During the cooking, season with salt and pepper as needed.

4. Thicken The Filling:

Once the vegetables are caramelized, reduce the heat to medium. Sprinkle the flour over the cooked vegetables, stirring until well mixed and the flour is no longer visible. Slowly add the broth, stirring constantly to scrape up any browned bits from the pan. Bring the mixture to a simmer and cook until the sauce thickens. Then, remove from the heat and stir in the heavy cream.

5. Assemble And Bake:

Taste the vegetable mixture and adjust the seasoning with more salt and pepper if needed. Spoon the vegetable mixture over the baked crust in the pie dish. Sprinkle the Gruyere cheese over the top, and then cover with the remaining crumble mixture. Bake for 12 to 15 minutes, or until the top is golden brown.

6. Serve:

Finally, let the crumble cool for 15 minutes before serving. This resting time helps the filling set and makes it easier to slice. Serve the crumble warm, enjoying the hearty and savory flavors.

💭 Recipe Tips:

• Bake the Crust First: It’s important to bake the crust a little before you put in the vegetables. This keeps the crust from getting too soft when you add the filling.
• Brown the Vegetables Well: Make sure to cook the onions, Brussels sprouts, carrots, and mushrooms until they are nicely browned. This makes the flavor better and sweeter, which is great with the crust.
• Add Salt and Pepper While Cooking: Put salt and pepper on the vegetables while you cook them, not just at the end. This makes everything taste better from the inside out.
• Get the Sauce Right: When you make the sauce, let it cook until it’s thick enough to stick to a spoon. If it’s too runny, it won’t set right; if it’s too thick, it might be too heavy.
• Let It Cool a Bit Before Serving: After baking, let the crumble sit for about 15 minutes. This helps everything inside get nice and firm, so it’s easier to cut and looks good on your plate.

🥗 What To Serve With Vegetable Crumble?

This Tasty Vegetable Crumble pairs well with a fresh green salad, steamed green beans, garlic bread, and sautéed spinach. It also can be served alongside roasted sweet potatoes, buttered peas, cucumber salad, and grilled asparagus for a healthy and delicious meal.

🎚 How To Store Leftovers Vegetable Crumble?

• Refrigerate: Store the vegetable crumble in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze the crumble in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Vegetable Crumble ?

• In The Oven: Preheat your oven to 350 degrees F (175 degrees C). Place the crumble in an oven-safe dish and cover with foil. Heat for 15-20 minutes or until hot throughout.
• In The Microwave: Transfer a serving of the crumble to a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through the heating time.
• On the Stove: Crumble can be reheated in a skillet over medium heat. Add a splash of water or broth to prevent drying out and stir frequently until heated through.

FAQ’S

More Jamie Oliver Recipe:

• Jamie Oliver Chicken Pilaf
• Jamie Oliver Chicken Tomato Pasta
• Jamie Oliver Greek Chicken Pasta

Jamie Oliver Vegetable Crumble Nutrition Fact

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 500mg
• Total Carbohydrates: 45g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 10g