Recipes - Meals & Courses - Casseroles - Celery Root Quinoa Crumble

This is a hearty and flavourful crumble like casserole, that can be the star of a meatless meal or as a side.

Ingredients

9x13 buttered or oiled casserole dish

For the crumble
1-1/2 cup quinoa rinsed well
3 cups water
1-bay leaf
In a saucepan w/lid place the rinsed quinoa, water and bay leaf on high heat and bring to a boil. Reduce to low, cover and let cook 15 minutes. Remove from heat and set aside to cool.

Celery Root and sweet potato filling
2 Tbsp olive oil
2 leeks with whites and greens, thinly sliced and rinsed well to remove dirt between leaves.
4 cloves garlic minced
4 cups peeled, diced sweet potato
4 cups diced, peeled celery root; about 1-large size root
3 cups vegetable broth*
1 Tbsp fresh minced parsley or 2 tsp dried
1 tsp sea salt or keg steak salt
few cranks of pepper.
1 bay leaf

Quinoa crumble
3 cups cooked quinoa
2/3 cup brown rice flour
½ cup quinoa flour or millet flour
½ cup parmesan cheese grated, plus more for the top
280g (1 cup) cold unsalted butter cubed
2 tsp thyme or 1 Tbsp fresh thyme chopped or herbs de provence
1 tsp sea salt or keg steak salt plus more for the top
few cranks of pepper

½ cup pine nuts, preferably toasted for the topping

Instructions

Filling
In a large pan or Dutch oven, heat olive oil and add the leeks and garlic. Sauté until translucent. Add celery root and sweet potato, sauté 5 minutes. Add the broth, and season with salt and pepper. Let simmer on medium low heat for 10-15 minutes, just until the celery root is fork tender but not mushy.
Remove bay leaf, adjust seasonings if needed then pour into prepared casserole dish.

Crumble Topping
In a food processor or large bowl, combine all ingredients and pulse or use a knife or fingers and cut butter in until it resembles wet sand.

Place topping evenly over the top of filling. Sprinkle with pine nuts, parmesan and lightly shake salt and pepper or keg steak salt over the top.

Bake in a 350F oven for 45 minutes

*Pressure cooker veggie broth (makes for a great winter drink, too)
6 cups water
1 carrot washed but not peeled
1 onion washed but not peeled or 1 leek with greens, cut in half
2 garlic cloves
1 bay leaf
1 celery stalk
1 tsp salt, 1 tsp peppercorns
Cook at high pressure 30 minutes, strain and store in fridge.

Adapted from Small Plates & Sweet Treats by Aran Goyoaga