Crumble d’artichauts, purée de carottes et yams, chou vert sauté et champignons sauvages

It looks like artichokes are back, so hard to resist. This crumble is composed of five different kinds of vegetables that have a different kind of textures and colors. The more colors the better. I am not “kale obsessed”, it’s just that I bought a huge bag of it, so I need to use it before it turns bad. Spinach or chards would have worked as well.

I kept the crust vegan using olive oil instead of butter, but using butter is fine too. As far as recipes are concerned I am flexible and not a “food nazi”. Sometimes I like to keep dishes vegan, even if I am not a vegan. I love wild mushrooms of any kind, I found this bag of a nice medley and that was perfect.

If you have a bunch of root vegetables, leafy greens and mushrooms and don’t know what to do with them, this crumble would be the solution. You get to eat your five vegetables in a delicious combo.

This can be served with a green salad. I used endives for their slight bitterness which definitely balances out the sweetness of the carrots and yams.

Let’s go green! It’s the color of the future.

For the yams purée

  • 1.5 large yams, peeled and cubed
  • 3 carrots, peeled and sliced
  • vegetable broth
  • 1 tbs coconut cream
  • salt and pepper

For the mushrooms/kale

  • 2 tbs chopped onion
  • 2 tbs olive oil
  • 1 pack mixed wild mushrooms
  • 3 cups baby kale
  • 3 tbs vegetable broth
  • salt and pepper

For the artichokes

  • 2 garlic cloves, chopped
  • 1 tbs olive oil
  • 1lb baby artichokes
  • 2 tbs white wine
  • salt and pepper

For the crumble topping

  • 60 g (or 1/2 cup) oat flour
  • 4 tbs finely chopped walnuts
  • 4 tbs oats
  • 1/3 cup, olive oil (or butter)
  • 1 tsp thyme
  • salt and pepper


For the yams purée

In a pan, cook yams and carrots with broth at medium heat until the vegetables are tender, have absorbed the liquid and cooked all the way through. Add salt and pepper. Remove from heat. Add coconut cream and mash with a potato masher. Add more broth if too thick.

For the mushrooms/kale

Heat olive oil in a pan. Add onions and cook until translucent. Add mushrooms and broth. Cover with a lid and cook until the mushrooms are cooked and broth absorbed, about 7-10 minutes. Add baby kale and stir until wilted. Adjust with salt and pepper.

For the artichokes

Start trimming the artichokes by removing the “green leaves” all around and trimming the top. All the “green” part of the leaves needs to be removed. The only part that is left is the heart. Cut it in two or in quarters depending on the size of the artichoke. Place artichokes in a bwol filled with cold water and lemon juice, to prevent discoloring. Heat olive oil in a pan. Add garlic and stir until fragrant (do not burn the garlic). Add artichokes, stir well, then add wine, salt and pepper. Reduce heat, cover with a lid and cook until artichokes are tender and cooked.

 For the crumble

In a bowl, mix all ingredients except the oil (or butter). Add olive oil at the end and using your fingers turn into a crumbly dough with some texture.

In two or three deep dishes, divide the mixtures. Start first with some yams puree, then a layer of the mushrooms/kale and finish with the artichokes. Top with crumble mixture. Cook in a pre-heated oven at 370F for about 20 minutes or until top is golden brown.