Vegetable Crumble With Chorizo Recipe

Name: Vegetable Crumble With Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800g butternut squash; 2 parsnip; 1 onion; 1 leek; 2 garlic cloves; 100g chorizo; olive oil; 1 cup oats; 1/3 cup Butter; 2/3 cup grated mozzarella or parmesan; 3/4 flour; 1/3 cup pine nuts

Servings: persons

800g butternut squash
2 parsnip
1 onion
1 leek
2 garlic cloves
100g chorizo
olive oil
1 cup oats
1/3 cup Butter
2/3 cup grated mozzarella or parmesan
3/4 flour
1/3 cup pine nuts

1
["Peel and dice the butternut and parsnip. Also peel the onion and mix together with the garlic. Cut the leek into thin slices
2
Dice the chorizo into bit size pieces", "Heat the oil in a wok. Fry the onion on medium heat for 5 minutes; Add the leek, chorizo and cook for five more minutes. Now add the parsnip and butternut. Season with some pepper. Add a little bit of water and cook for 20-30 minutes.", "For the crumble, put the flour, Parmesan, oat and pine nuts in a bowl. Add the diced butter. Knead with the tip of your fingers and until dough is crumbly.", "Preheat oven on 400F
3
Put all the vegetables in an oven dish and cover with crumble. Bake in the oven for 20 minutes until top is golden."]

1997

kcal

Calories

196

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 12 ingredients. The key ingredients include: 800g butternut squash, 2 parsnip, 1 onion, 1 leek, and more.

Yes, Vegetable Crumble With Chorizo 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.

Vegetable Crumble With Chorizo

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