Vegetable crumble

Prep time: 20 mins
Cook: 1 hour
Serves: 6

A wholesome vegetarian meal, with a small amount of Italian hard cheese and nuts to give some crunch without too much phosphate per portion. By boiling the vegetables first it keeps the potassium content low.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
51.8g	Carbohydrate
576.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
51.8g	Carbohydrate	576.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This savoury crumble is delicious with a creamy vegetable filling and a crunchy, cheesy topping. Great for a family meal and suitable for home freezing.

Download recipe card

Ingredients

400ml low salt vegetable stock

450g celeriac

3 sweet potatoes (approx. 180g)

3 medium carrots (approx. 180g)

2 leeks (approx. 140g)

200g frozen peas

200ml half fat crème fraîche

2 tablespoons plain flour

1 tablespoon wholegrain mustard

1 teaspoon dried sage

For the crumble

150g butter

200g plain flour

50g ground almonds

40g Italian hard cheese

25g flaked almonds

Method

Vegetable crumble

Heat oven to 190C/gas mark 5 and bring a large saucepan of water to boil. Peel and dice the celeriac, sweet potatoes and carrots. Trim, clean and slice the leeks.

Add the vegetables and frozen peas to the saucepan of boiling water. Boil for 10-15 minutes, drain and discard the water.

Return the drained mixture to the saucepan and add the vegetable stock. Simmer on a low heat for 5 minutes.

Stir together the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the sage. Remove from the heat.

For the crumble, use your fingertips to rub the butter, flour and ground almonds together until they resemble breadcrumbs. Grate and stir in the parmesan and add the flaked almonds.

Spoon the vegetable filling into an ovenproof dish and scatter the crumble on top. To cook, bake in the oven for 30-35 minutes until golden brown on top.

Food Facts

Carbohydrate

The carbohydrate in this dish mainly comes from the sweet potato and the flour. The carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/ potassium

Nuts are high in both phosphate and potassium but in the quantities used here almonds can still be included for a crunchy crumble topping. If you have been prescribed a phosphate binder ensure you take them with this dish. Celeriac is often avoided due to its high potassium content but when boiled and used in the quantities provided it can be included on a low potassium diet. Boiling the vegetables and discarding the water helps to remove some of the potassium.

Protein

This meal is low in protein. If you are on dialysis or need increased protein you may wish to reduce the vegetables and add a tin of haricot beans in its place.

Gluten free

Use gluten free flour in the crumble and corn flour in the sauce for a gluten free alternative.

Vegan

Use an oat crème fraiche, dairy free spread instead of butter and a dairy free hard cheese alternative.

Healthier option

To reduce the fat content of this dish use a low fat margarine in place of butter.

Cheaper option

None of the ingredients in this dish are particularly expensive and should be available in your local supermarket.

Storage

This recipe can be frozen before baking in the oven by wrapping in cling film, then foil. To defrost, thaw overnight in the fridge and bake for 30-35 minutes as above.

Tips

Try grating the butter straight from the refrigerator. It is a quick and easy way to make perfect crumbs in moments! If you are not vegetarian, an authentic Italian parmesan cheese will accompany this dish nicely.