Small vegetable crumble

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here is a delicious crumble recipe with vegetables, broccoli, fennel and carrot.

Ingredients for 4 persons :

50 g of old mimolette
2 onions
1 broccoli
1 fennel
3 carrots
80 g flour
120 g semi-salted butter (including 40 g for cooking the vegetables)
Salt
Freshly ground pepper

Read also :

Benefits and virtues of broccoli
Benefits of fennel
Benefits and virtues of carrots

Small vegetable crumble

- Grate the mimolette.

- Peel and mince the onions.

- Wash and cut off the root of the broccoli.

- Wash and finely mince the fennel.

- Peel, wash and slice the carrots.

Preheat the oven to 180 ° C (th.6).

- In a salad bowl, place the flour, the grated mimolette, the salt, 80 g of semi-salted butter cut into pieces and the pepper. Mix with your fingertips until a smooth paste is obtained.

- In a large pot of salted boiling water, cook the heads of broccoli just long enough to soften them. Check doneness with the tip of a knife.

- Do the same with the carrot slices, they should remain slightly crunchy.

- In a frying pan, brown the sliced carrots, the onions, the fennel and the heads of broccoli in 40 g of semi-salted butter. Cook for 2 minutes.

- Prepare a gratin dish (or four mini-dishes). Arrange the vegetables and sprinkle with the crumble.

- Bake for 20 minutes, until the top is golden.

Chef's BBA

This recipe can double as a dinner dish with a salad of cheese and apples.

Choosing the right broccoli : prefer a broccoli not too big with well closed bouquets, fine grains, tight and bluish green color. The leaves of the base must be very green.

Recipe: A. Beauvais, Photo: C. Herlédan