Harvest Vegetable & Hazelnut Crumble
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 sweet potatoes, peeled and thinly sliced
- 0.5 (454 g) bag baby carrots, halved
- 2 cups sliced cauliflower florets
- 1 celery root, peeled, and sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium onion, diced
- 3 tablespoons tomato paste
- 2 cups chicken broth, 30% less sodium
- 1⁄2 cup mild cheddar cheese, shredded
- 2⁄3 cup quick oats
- 1⁄4 cup ground hazelnuts
- 2 tablespoons all-purpose flour
- 2 tablespoons honey
directions
- Preheat oven to 400°F meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tablespoons 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 teaspoons oil in a saucepan over medium heat. Add onions and cook until softened, about 3 minutes. Stir in tomato paste and cook, stirring for 1 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 crumble mixture on vegetables and bake until topping is golden brown, about 30 minutes.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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