Celeriac, Pumpkin and Walnut Crumble

Name: Celeriac, Pumpkin and Walnut Crumble
Ingredients: 3 oz / 85 g walnuts, finely chopped; 8 oz / 230 g button mushrooms; 5 oz / 140 g butter; 2 oz / 60 g fresh breadcrumbs; 3 tbsp finely chopped chives; 1 lb / 455 g pumpkin, peeled and deseeded; 2 onions, peeled and finely chopped; 2 tbsp olive oil; 2 tbsp finely chopped parsley; 1 lb / 455 g celeriac

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 lb / 455 g celeriac
1 lb / 455

Main course
Vegetarian

Method

Peel and slice the celeriac and blanch it immediately in lightly acidulated boiling water. Drain. Slice the pumpkin fairly thickly. Sweat the onions in the olive oil until soft, and then add the sliced vegetables. Cover with a lid, and let the vegetables ‘steam’ on top of the onions until tender. Transfer them to a buttered baking dish, sprinkling each layer with parsley.