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Vegetarian, Northern, Eastern and Western France

Vegetable crumble with green salad

Vegetable crumble with green salad is a vegetarian dish for 4 people, ready in 55 minutes, rated easy, for €1.90 per person. Carrots, leeks, and zucchini soften under a crust of flour, butter, and gruyere. The key is rubbing in cold butter with your fingertips so the topping stays uneven and crispy.

Tonight it's crumble, but the savory kind, with soft vegetables and a crispy cheese crust.

Vegetable crumble with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under the golden gruyere crust, carrots, leeks, and zucchini soften in cream until they're almost melting. The contrast between the crumbly topping and the tender vegetables is what makes this dish work. A pinch of nutmeg lifts everything gently without taking over.

This is a weeknight dish that gets kids excited about vegetables thanks to its cheesy crust, but it also holds up well for a relaxed Sunday dinner with family. The green salad on the side brings the freshness that balances the richness of the crumble. It's easy to put together with what's often already in your fridge, and it needs little attention once it's in the oven.

The ingredients

4 people

Fruits and vegetables

  • Carrots 400 g
  • Leeks 3
  • Zucchini 2
  • Green salad 1

Dairy

  • Thick heavy cream 5 tbsp
  • Butter 80 g
  • Grated gruyere 120 g

Pantry

  • Flouroften in the pantry 120 g
  • Olive oiloften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 190 degrees, peel the vegetables and cut them into rounds.

    Cut the carrots thinner than the zucchini, they take longer to cook.

  2. Saute the carrots and leeks in olive oil, then add the zucchini, season with salt, pepper and nutmeg, and let them soften. 12 min

    Cover the pan at first, the steam saves you ten minutes.

  3. Mix the vegetables with the cream and pour everything into a baking dish.

    Taste before pouring, it's your last chance to adjust the seasoning.

  4. With your fingertips, rub the flour with the cold diced butter and the gruyere until you get large crumbs, then scatter them over the vegetables.

    Don't overwork the dough, it should stay lumpy.

  5. Bake the crumble until the top is nicely golden, and serve with the dressed green salad. 30 min

    Let it rest five minutes out of the oven, the vegetables firm up.

Our tips to get it right

  • Cut the vegetables into even slices so they all cook at the same rate.
  • If the cream releases too much liquid while cooking, drain the vegetables slightly before mixing them in.
  • Scatter the crumble topping without packing it down, the air between the crumbs is what gives it that crispy texture.

The variations

  • Swap the zucchini for cauliflower or pumpkin chunks depending on the season.
  • For a faster version, use pre-cut frozen vegetables and shorten the pan cooking time.
  • For kids, roughly blend the vegetables before putting them in the dish, the texture goes down easier.

What to serve it with

  • A green salad with lemon dressing
  • A glass of sparkling apple juice
  • Fresh bread for scooping up the sauce

Storage

The crumble keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, ideally before the final baking step. Reheat it in the oven so the crust gets crispy again.

Questions about this dish

Can you make this crumble ahead of time?

Yes, you can prepare the vegetables and the crumble topping separately the day before and assemble them right before baking. Keep both in sealed containers in the refrigerator.

What cheese can replace gruyere?

You can use emmental, comte, or grated parmesan depending on what you have. It stays crispy either way, only the flavor changes slightly.

Does vegetable crumble freeze well?

Yes, freeze it ideally before baking, once the vegetables and topping are assembled. Bake it straight from frozen, adding a bit more cooking time.

How do you make this dish more kid friendly?

Cut the vegetables very finely or roughly blend them before mixing them with the cream. The cheesy crust usually does the rest of the work to win them over.

How long does it take to make a cheesy vegetable crumble with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cheesy vegetable crumble with green salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cheesy vegetable crumble with green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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