Good Food And Treasured Memories

Roasted Vegetable Crumble

Servings

Ingredients

Crumble Crust & Topping

1cup buttery crackers, crushed – such as RITZ
1cup panko breadcrumbs
1/2cup Parmesan cheese, finely grated
1/2tsp black pepper
1tsp fresh thyme leaves, roughly chopped
8Tbsp unsalted butter, melted & cooled

Vegetable Mixture

2Tbsp olive oil
2/3cup onion, diced
1clove garlic, sliced
2 1/2cups Brussel sprouts, trimmed & quartered
3medium carrots, peeled & sliced into 1/4-inch slices
250gm cremini mushrooms, trimmed & quartered
1tsp fresh thyme, roughly chopped
salt & pepper to taste
2Tbsp flour
1cup chicken or vegetable broth
1/3cup heavy cream
60gm gruyere cheese, finely grated

Instructions

Preheat oven to 350 F. Lightly butter a 9-inch deep pie dish; set aside.
In a medium bowl combine crackers, bread crumbs, cheese, pepper, thyme, and butter. Toss to coat everything in butter. Spoon just less than half of the mixture into the bottom of the pie dish and slightly up the sides. Place in the oven and bake for 12 minutes, until just golden brown. Remove from the oven and set aside to cool while you make the filling.
Heat olive oil in a large skillet over medium heat. Add the onions and sauté until softened and browned, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the brussels sprouts, carrots, mushrooms and thyme. Increase heat to medium-high and let the vegetables sauté down until well softened, browned, and caramelized, about 15 to 20 minutes, stirring occasionally. Add salt and pepper as the vegetables cook down. The mushrooms will release a lot of their moisture and then the mixture will brown and cook down.
When vegetables are cooked down and softened, reduce heat to medium, sprinkle the flour over the vegetables and stir until the flour disappears. Slowly add the chicken stock and stir, scraping any brown bits off the bottom of the pan. Bring to a simmer to thicken. Finally, stir in the cream and remove from the heat. Season to taste with salt and pepper if needed.
Spoon mixture onto the browned crust. Sprinkle with gruyere. Top with the remaining crumble crust. Place in the oven to bake for 12 to 15 minutes, until top crust is golden brown. Remove from the oven and allow to cool for 15 minutes before serving warm.