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Salted crumble with half-brown, chestnut and hazelnut

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    Salted crumble with half-brown, chestnut and hazelnut
    Potimarron and Chestnut Crumble: Sweet Flavors and Crunchy Texture Cr
    Ingredients :
    400 g de potimarron
    150 g of cooked chestnuts
    80 g of flour
    50 g of grated parmesan
    60 g Butter
    50 g of whole hazelnuts
    1 tablespoon of olive oil
    Salt and pepper to taste
    Herbs of Provence

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    Preparation:
    Preheat the oven to 200°C.
    Cut the potimarron into small pieces and steam it for 10 minutes. Crush slightly with fork to hold chunks.
    Mix chestnuts with potimarron, add a pinch of herbs from Provence, salt and pepper. Arrange it all in a gratin platter.
    Prepare the crumble dough by mixing flour, butter, parmesan, and coarsely crushed hazelnuts.
    Spread batter over vegetable mixture and bake for 20-25 minutes.
    Serve hot, with a light soup as a starter.
    Prep time: 15 minutes
    Cooking time: 25 minutes
    Portions : 4

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