Sweet potato and leek savoury crumble

IMG_2476When you hear the word ‘crumble’, automatically one thinks of apples or any fresh fruit as the star ingredient. Traditionally, it is made with fresh apples, and I have really fond memories of watching my mom make the most delicious apple crumble, growing up in Mumbai. I was in the mood to experiment in my kitchen today. So decided to give a twist to my original apple crumble recipe. No sugar and no apples! Instead sweet potatoes and leeks, topped with a savoury crumble with cheese. Infused with a hint of Fall flavourings, namely nutmeg, cinnamon and allspice. I made it for dinner to serve as a side dish. Simple, flavourful and delicious, a great side to accompany your upcoming Thanksgiving feast. Do give it a try!

Ingredients:

2 sweet potatoes, diced
1 leek, only the white part, thoroughly washed and chopped
Dried rosemary- 1/4 tsp.IMG_2467
Allspice- 1/2 tsp.
Grated nutmeg -1/4 tsp.
Ground cinnamon- 1/2 tsp

IMG_2468Chilli powder- 1/2 tsp.
Salt and white pepper powder
Extra virgin olive oil- 1 tbsp.

For the topping:
Flour- 3/4 cup
Unsalted butter- 3 tbsp., chilled
Grated cheddar cheese- 1/4 cup
Grated parmesan cheese- 1/4  cup
Salt -1/2 tsp.

Preheat oven to 375 F.

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Heat a sauté pan over medium heat. Add the olive oil. Add chopped leeks and sauté till they turn translucent, about 5-7 mins. Add dried rosemary. Add the sweet potatoes. Add the nutmeg, allspice, cinnamon powder, salt and pepper. Sauté for a couple of mins till all the ingredients are

IMG_2471

well mixed together. Set aside to cool.

For the crumble topping- In a mixing bowl, add the flour and salt. Addthe chilled butter and mix in with your fingers or a pastry cutter. Add the ch

eeses and mix.

Top the veggie mixture with the crumble topping and bake for 30-35 minsIMG_2473. Keep checking to see if the crumble topping doesn’t burn. If it starts getting brown too soon, cover with aluminium foil. Serve hot.

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