Harvest Vegetable & Hazelnut Crumble
Prep Time
Cooking Mode
2 sweet potatoes, peeled and thinly sliced
1 bag baby-cut carrots, halved
2 cups sliced cauliflower florets
1 celery root, peeled and sliced
3 tbsp olive oil , divided
1 tsp each chopped fresh thyme, salt and pepper
1 medium onion, diced
3 tbsp tomato paste
2 cups reduced sodium chicken broth
½ cup shredded mild cheddar cheese
⅔ cup quick oats
¼ cup ground hazelnuts
2 tbsp each all-purpose flour and honey
2 sweet potatoes, peeled and thinly sliced
1 bag baby-cut carrots, halved
2 cups sliced cauliflower florets
1 celery root, peeled and sliced
3 tbsp olive oil , divided
1 tsp each chopped fresh thyme, salt and pepper
1 medium onion, diced
3 tbsp tomato paste
2 cups reduced sodium chicken broth
½ cup shredded mild cheddar cheese
⅔ cup quick oats
¼ cup ground hazelnuts
2 tbsp each all-purpose flour and honey
Directions
1Preheat oven to 400°F (200°C). Meanwhile, toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp (15 mL) olive oil, thyme, salt and pepper. Place on a large parchment paper-lined baking sheet. Roast until vegetables are tender and golden, about 25 min.
2Heat 1 tsp (5 mL) oil in a saucepan over medium heat. Add onions and cook until softened, about 3 min. Stir in tomato paste and cook, stirring for 1 min. Add broth and bring to a boil. Boil 2 min. Remove from heat and whisk in cheese until it melts. Add vegetables to cheese sauce and transfer to a greased casserole dish.
3Combine 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 min.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
