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Vegetarian, Classics and bistro fare

Vegetable crumble with parmesan and salad

This vegetable parmesan crumble is a savory dish for 4, ready in 60 minutes, rated easy, at €1.90 per serving. Carrots, zucchini and leeks simmer with crushed tomatoes under a crumbly parmesan topping. The trick is keeping the butter cold so you get crumbs rather than a smooth dough.

Crumble isn't just for dessert, tonight it goes savory, with tender vegetables under a parmesan crust that actually crunches.

Vegetable crumble with parmesan and salad
Total time
1 h
Difficulty
Easy
Cost per person
€1.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Crumble doesn't have to be sweet. Here, winter vegetables, carrots, zucchini and leeks, simmer gently with crushed tomatoes until soft, then disappear under a layer of buttery parmesan crumbs that turn golden in the oven. The contrast between the soft vegetables and the crisp top is what makes this dish work.

It's a weeknight dinner you can pull together with vegetables you likely already have on hand, and it tends to go over well with kids thanks to the parmesan and the crunchy topping. Serve it with a simple green salad and you get a full meatless meal, ideal for nights when you want something easy without much fuss.

The ingredients

4 people

Fruits and vegetables

  • Carrots 4
  • Zucchini 2
  • Leeks 2
  • Green salad 1

Pantry

  • Crushed tomatoesoften in the pantry 200 g
  • Flouroften in the pantry 120 g
  • Olive oiloften in the pantry 3 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 80 g
  • Grated parmesan 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the carrots, zucchini and leeks into dice or thin rounds.

    Start with the carrots, they take longer to cook.

  2. Sauté them in the oil with the thyme, then add the tomatoes and let simmer. 15 min

    Leave the pan uncovered, you want the liquid to reduce.

  3. Rub the flour, diced cold butter and parmesan together with your fingertips until you get coarse crumbs.

    Don't knead it, uneven crumbs make a crispier crumble.

  4. Pour the vegetables into a baking dish, cover with the crumble without pressing down, and bake at 190°C. 30 min

    Set aside a little crumble to sprinkle on at the last moment.

  5. Dress the salad with the oil, vinegar and salt, and serve the crumble hot.

    A warm, not piping hot, crumble keeps its crunch longer.

Our tips to get it right

  • Cut the vegetables into evenly sized pieces so they all cook at the same rate.
  • Let the cooking juices reduce well before adding the crumble topping, otherwise the crust can turn soggy.
  • Scatter the crumble without pressing it down, the air between the crumbs is what makes them crisp up in the oven.

The variations

  • Swap the leeks for sliced mushrooms for a more autumnal version.
  • Add some diced bacon to the vegetables while they simmer if you want a meatier version.
  • For young kids in a hurry, roughly mash the vegetables after cooking, the crumble becomes easier to eat with a spoon.

What to serve it with

  • A simple green salad
  • Crusty country bread
  • Sparkling apple juice

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. Reheat it in the oven so the top crisps back up, rather than in the microwave.

Questions about this dish

Can you make this crumble ahead of time?

Yes, you can cook the vegetables and prepare the crumble topping separately the day before. Keep both chilled and assemble right before baking so the top stays crisp.

Can you use a different cheese instead of parmesan?

You can swap in another hard cheese like Gruyère or aged cheddar, grated. The flavor will be slightly milder, but the crumble texture stays the same.

Does this vegetable crumble freeze well?

Yes, freeze it uncooked, with the vegetables and topping already assembled, then bake straight from frozen with a bit of extra time. The texture holds up well.

How do you adapt this recipe for young kids?

Cut the vegetables into smaller pieces so they cook up softer, and cut back a bit on the thyme for a milder flavor. The parmesan topping is usually a hit with kids.

How long does it take to make a vegetable crumble with parmesan and a side salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable crumble with parmesan and a side salad?

About 550 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 vegetable crumble with parmesan and a side 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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