Root Vegetable Crumble
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.

20
servings
50 min
PREP TIME
1 hr 40 min
TOTAL TIME

Ingredients

Vegetables

1/4 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

1/2 teaspoon pepper

1 teaspoon chopped fresh sage leaves

Crumble Topping

1 cup uncooked old-fashioned oats

1/3 cup roasted, no salt sunflower seeds

1/3 cup roasted, shelled pumpkin seeds

2 tablespoons Land O Lakes® Butter melted

2 tablespoons firmly packed brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

 

 *Substitute peeled, cubed parsnips.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. 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.

  3. STEP 3

    Combine all crumble topping ingredients in bowl; stir until well combined.

  4. 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 9x13-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.

Nutrition

110Calories
5Fat (mg)
10Cholesterol (mg)
230Sodium (mg)
15Carbohydrates (g)
2Dietary Fiber
2Protein (g)

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