Harvest Vegetable And Hazelnut Crumble Recipe

Name: Harvest Vegetable And Hazelnut Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, peeled and sliced; 1 cup baby carrots, halved; 2 cups cauliflower florets, sliced; 1 1/2 cups celery root, peeled and sliced; 3 tablespoons olive oil; 1 teaspoon fresh thyme, chopped; salt and pepper, to taste; 1 medium onion, diced; 3 tablespoons tomato paste; 2 cups chicken broth; 1/2 cup mild cheddar cheese, shredded; 2/3 cup quick oats; 1/4 cup hazelnuts, ground; 2 tablespoons flour; 2 tablespoons honey

Servings: persons

2 sweet potatoes, peeled and sliced
1 cup baby carrots, halved
2 cups cauliflower florets, sliced
1 1/2 cups celery root, peeled and sliced
3 tablespoons olive oil
1 teaspoon fresh thyme, chopped
salt and pepper, to taste
1 medium onion, diced
3 tablespoons tomato paste
2 cups chicken broth
1/2 cup mild cheddar cheese, shredded
2/3 cup quick oats
1/4 cup hazelnuts, ground
2 tablespoons flour
2 tablespoons honey

1
Preheat oven to 400 F,.
2
Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
3
Place on a large parchment paper-lined baking sheet.
4
Roast until vegetables are tender and golden, about 25 minutes.
5
Heat 1 tsp oil in a saucepan over medium heat.
6
Add onions and cook until softened, about 3 minutes.
7
Stir in tomato paste and cook, stirring for one minute.
8
Add broth and bring to a boil.
9
Boil 2 minutes.
10
Remove from heat and whisk in cheese until it melts.
11
Add vegetables to cheese sauce and transfer to a greased casserole dish.
12
Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
13
Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sweet potatoes, peeled and sliced, 1 cup baby carrots, halved, 2 cups cauliflower florets, sliced, 1 1/2 cups celery root, peeled and sliced, and more.

Yes, Harvest Vegetable And Hazelnut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Vegetable And Hazelnut Crumble

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