Everyone is always eagerly anticipating the arrival of spring and the excitement of the fresh vegetables that begin to grow. And I love that too. Then the overwhelming bounty of summer, when there is so much fresh produce, there is hardly time to sample it all. But I love winter vegetables too. Rich, hearty root vegetables in a beautiful palate of colors. These sturdy vegetables go well with so many flavors – herbs and spices of all sorts, and work wonderfully well – roasted, mashed, pureed, in soups, stew and gratins. I think some of these knobbly beauties are the unsung heroes of the vegetable world, but I am here to sing the praises.
I love this dish for its homey charm and the creative twist – turning the idea of a summer fruit crumble into a hearty winter vegetable dish. This can be served as a side to a roasted joint of meat or as an impressive vegetarian main course. The combination of vegetables below marries into a perfect array of colors and contrasting flavors, but you can sub in other roots in the same quantities.
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Could I replace the creme fraiche with coconut milk or what would you suggest?
Thanks.
Creme fraiche is thick like sour cream, but will not curdle when heated. I do not think coconut milk would work. I think a smaller amount of heavy cream would work. If you are looking for a non-dairy substitute, I’m sorry I don’t really have any ideas. I buy creme fraiche at the grocery store in the gourmet diary section.