Best Harvest Vegetable Hazelnut Crumble Recipes

Harvest Vegetable and Hazelnut Crumble image

Provided by Lorrie in Montreal

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

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

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.

Harvest Vegetable & Hazelnut Crumble image

Provided by Chef mariajane

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 201.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.4, Sodium 621.6, Carbohydrate 23.9, Fiber 3.6, Sugar 9.4, Protein 6.2