HARVEST VEGETABLE AND HAZELNUT CRUMBLE
Make and share this Harvest Vegetable and Hazelnut Crumble recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 F,.
- Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
- Place on a large parchment paper-lined baking sheet.
- Roast until vegetables are tender and golden, about 25 minutes.
- Heat 1 tsp oil in a saucepan over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Stir in tomato paste and cook, stirring for one minute.
- Add broth and bring to a boil.
- Boil 2 minutes.
- Remove from heat and whisk in cheese until it melts.
- Add vegetables to cheese sauce and transfer to a greased casserole dish.
- Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
- Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nicole Joy Lindsay
[email protected]This crumble is a great make-ahead meal. I made it the night before and then just reheated it in the oven before serving. It was just as good the next day.
Gsjv Bsjvs
[email protected]I'm not a huge fan of hazelnuts, so I used walnuts in the crumble topping instead. It turned out great!
Siphiwe Tash
[email protected]This crumble is a great way to use up leftover vegetables. I had some roasted butternut squash and carrots, and they worked perfectly in this recipe.
Melody Truesdale
[email protected]I really enjoyed the flavors in this crumble, but I found it to be a bit too heavy. I think I would have preferred it with a lighter crumble topping.
Maharaj Hosen
[email protected]This crumble was a bit too sweet for my taste. I think I would have preferred it with less sugar in the crumble topping.
RABBI AHAMED REDOY
[email protected]I thought this crumble was just okay. The vegetables were a bit bland and the crumble topping was too dry. I probably won't make it again.
Snow White
[email protected]I made this crumble for a potluck and it was a hit! Everyone loved the unique flavor combination. I will definitely be making it again.
John Mukati
[email protected]This dish is a perfect way to showcase seasonal vegetables. I used a mix of butternut squash, carrots, and parsnips, and they all roasted beautifully. The hazelnut crumble topping added a nice nutty flavor and texture.
Bearofkratos
[email protected]I followed the recipe exactly and the crumble turned out perfectly. The vegetables were tender and flavorful, and the crumble topping was crispy and golden brown. A great dish for a weeknight meal.
Sita Giri
[email protected]This crumble was an absolute delight! The combination of sweet roasted vegetables and buttery hazelnuts was pure heaven. I especially loved the crunch of the crumble topping. Will definitely be making this again!