Root Vegetable Crumble
Root Vegetable Crumble
A few new root vegetables, celery root and tarro, can be found in the produce section at your local grocery store. Paired with a crumble topping, this side dish is perfect for Thanksgiving.
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50 min
Prep Time
1 hr 40 min
Total Time
20
servings Ingredients
Vegetables
14 cup Land O Lakes® Butter
3 cups (2 medium) sweet potatoes, peeled, cut into 1/2-inch dice
2 cups (3 medium) red potatoes, cut into 1/2-inch dice
2 cups (1 large) chopped onion
1 cup (1 medium) celery root, peeled, cut into 1/2-inch dice
1 cup (3 small) peeled, cut into 1/2-inch dice tarro root
1 teaspoon finely chopped fresh garlic
1 teaspoon salt
12 teaspoon pepper
1 teaspoon chopped fresh sage leaves
Crumble Topping
1 cup uncooked old-fashioned oats
13 cup roasted no salt sunflower seeds
13 cup roasted shelled pumpkin seeds
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons firmly packed brown sugar
12 teaspoon salt
14 teaspoon pepper
How to make
-
STEP 1
Heat oven to 350°F.
-
STEP 2
Place vegetables, onion and garlic in a 12-inch cast iron skillet. Toss vegetables with 1/4 cup butter, salt and pepper. Cook, stirring occasionally, on medium-high heat 7-9 minutes or until vegetables are just beginning to soften and brown. Stir in chopped sage leaves.
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STEP 3
Combine all crumble topping ingredients in bowl; stir until well combined.
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STEP 4
Top vegetables with crumble mixture. Bake 30-35 minutes until vegetables are tender and topping is browned.
Tip #1
This recipe can easily be made without a cast iron skillet. Cook vegetables in 12-inch skillet and place into 13x9-inch baking dish. Sprinkle crumble topping on top and bake as directed.
Tip #2
Serve this at your next brunch with over easy eggs on top for an interesting new dish.
110 Calories
5 Fat (g)
10 Cholesterol (mg)
230 Sodium (mg)
15 Carbohydrates (g)
2 Dietary Fiber
2 Protein (g)
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