Vegetable crumble

Vegetable crumble
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Main meal
  • British
  • 90 minutes or less
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A wholesome vegetarian meal, with a small amount of Italian hard cheese and nuts to give some crunch without too much phosphate per portion. By boiling the vegetables first it keeps the potassium content low.


400ml low salt vegetable stock

300g celeriac

2 sweet potatoes (approx. 120g)

2 carrots (approx. 120g)

1 leek (approx. 70g)

150g frozen peas

200ml half fat crème fraîche

2 tablespoons plain flour

1 tablespoon wholegrain mustard

1 teaspoon dried sage

1 teaspoon olive oil

Crumble topping

150g butter

200g plain flour

25g ground almonds

40g parmesan cheese

25g flaked almonds


  1. Step 1

    Heat oven to 190C/gas mark 5 and bring a large saucepan of water to boil. Peel and dice the celeriac, sweet potatoes and carrots. Trim, clean and slice the leeks.

  2. Step 2

    Add the vegetables and frozen peas to the saucepan of boiling water. Boil for 10-15 minutes, drain and discard the water.

  3. Step 3

    Return the drained mixture to the saucepan and add the vegetable stock. Simmer on a low heat for 5 minutes.

  4. Step 4

    Stir together the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the sage. Remove from the heat.

  5. Step 5

    For the crumble, use your fingertips to rub the butter, flour and ground almonds together until they resemble breadcrumbs. Grate and stir in the parmesan and add the flaked almonds.

  6. Step 6

    Spoon the vegetable filling into an ovenproof dish and scatter the crumble on top. To cook, bake in the oven for 30-35 minutes until golden brown on top.

Food facts

The carbohydrate in this dish mainly comes from the sweet potato and the flour. The carbohydrate values have been provided for those trained in insulin adjustment.

Nuts are high in both phosphate and potassium but in the quantities used here almonds can still be included for a crunchy crumble topping. If you have been prescribed a phosphate binder ensure you take them with this dish.

Celeriac is often avoided due to its high potassium content but when boiled and used in the quantities provided it can be included on a low potassium diet. Boiling the vegetables and discarding the water helps to remove some of the potassium.

This meal is low in protein. If you are on dialysis or need increased protein you may wish to reduce the vegetables and add a tin of haricot beans in its place.

Use gluten-free flour in the crumble and cornflour in the sauce for a gluten free alternative.

Use an oat crème fraiche, dairy free spread instead of butter and a dairy-free hard cheese alternative.

To reduce the fat content of this dish use a low fat margarine in place of butter.

None of the ingredients in this dish are particularly expensive and should be available in your local supermarket.