Leek And Sunchoke Savory Crumble With Greek Yoghurt

Name: Leek And Sunchoke Savory Crumble With Greek Yoghurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crumble: topping and filling; 1 cup flour; 1/2 cup breadcrumbs; 3.5 ounces lightly salted butter, cut into small pieces; 2 tablespoons grated parmesan; 1.8 ounces chive, chopped; 1 tuft of parsley, chopped; 14 ounces sunchokes, peeled and chunked; 8.8 ounces leeks, sliced; 1 shallot, sliced; 1 garlic clove; 2-3 tablespoons extravergine olive oil; 300 milliliters vegetable stock; freshly ground green pepper; salt to taste; For the yoghurt sauce; 6 ounces Greek yoghurt; 3 tablespoons milk; 1 tablespoon extravergine olive oil; 1 handful of chive, chopped; freshly ground green pepper; salt to taste

Servings: persons

For the crumble: topping and filling
1 cup flour
1/2 cup breadcrumbs
3.5 ounces lightly salted butter, cut into small pieces
2 tablespoons grated parmesan
1.8 ounces chive, chopped
1 tuft of parsley, chopped
14 ounces sunchokes, peeled and chunked
8.8 ounces leeks, sliced
1 shallot, sliced
1 garlic clove
2-3 tablespoons extravergine olive oil
300 milliliters vegetable stock
freshly ground green pepper
salt to taste
For the yoghurt sauce
6 ounces Greek yoghurt
3 tablespoons milk
1 tablespoon extravergine olive oil
1 handful of chive, chopped
freshly ground green pepper
salt to taste

1
Preheat oven to 350u00b0F.
2
In a large saucepan pour oil and fry the shallot and garlic over a gentle heat for 1-2 minutes till golden. Remove garlic and add leeks and sunchokes. Cook for about 5 minutes, then pour in the vegetable stock and let it simmer covered, stirring now and then, for about 20-25 minutes or until sunchokes are tender. Salt and pepper to taste.
3
Prepare the topping. In a bowl combine flour, breadcrumbs and parmesan. Rub the butter into the mixture with your fingertips, then stir in chive and parsley. Salt and pepper to taste.
4
Place the leaks and sunchokes into a baking dish together with their cooking liquid. Drizzle some oil and cover with the crumble topping. Bake for about 30 minutes, until the top is golden.
5
In the meantime, prepare the yoghurt sauce. In a small bowl combine the Greek yoghurt, chive, salt and pepper. Pour in milk and oil and stir well. Keep refrigerated till it's served.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the crumble: topping and filling, 1 cup flour, 1/2 cup breadcrumbs, 3.5 ounces lightly salted butter, cut into small pieces, and more.

Yes, Leek And Sunchoke Savory Crumble With Greek Yoghurt Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leek And Sunchoke Savory Crumble With Greek Yoghurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions