HARVEST VEGETABLE AND HAZELNUT CRUMBLE
Make and share this Harvest Vegetable and Hazelnut Crumble recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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
Keep the mood relaxed with a family style buffet - and this is one of the best dishes for that buffet, so delicious -
Provided by Chef mariajane
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
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
PEACH AND HAZELNUT CRUMBLES
This is based on a recipe from Better Homes and Gardens Australian Diabetic Living Issue 14 2008 with some alterations. I have made this once and due to not making notes while making times to make have been estimated. Like this with a dollop of thick greek vanilla yoghurt.
Provided by ImPat
Categories Dessert
Time 45m
Yield 2 crumbles, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 160 degree celsius.
- Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
- Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good).
- Mix hazelnuts with oats in a small container.
- Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove.
- Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
- Put into the oven and cook for 20 to 25 minutes until crispy and brown.
- Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top.
- Pour heated juice equally over crumbles.
- Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.
Nutrition Facts : Calories 126.1, Fat 2.9, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 25.2, Fiber 2.4, Sugar 14.5, Protein 2
VEGETABLE CRUMBLE
This dish can change to fit the seasons and is an ideal way to use up small quantities of different vegetables. Feel free to vary according to your preferences. I do not add the cheese as my children do not eat it.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil, add onion and garlic, cover and cook over a gentle heat for 3-4 minutes.
- Add vegetables and tomatoes.Bring to the boil, simmer 3-4 minutes.
- Pour into ovenproof casserole dish.
- Combine all ingredients for crumble topping and sprinkle over vegetables. Bake at 180 C for 20 minutes when topping will be crisp and golden.
Nutrition Facts : Calories 358.6, Fat 14.4, SaturatedFat 5.2, Cholesterol 16.7, Sodium 375.9, Carbohydrate 46.8, Fiber 9.6, Sugar 8, Protein 15.1
LEEK, HAZELNUT AND CHEESE CRUMBLE
An easy-to-prepare savoury side-dish with hazelnut and cheese topping, adapted from a recipe from The Vegetarian Society and found on the UKTVFOOD. I suggest using my Vegetable Stock 135453 in this dish. The stock recipe enables you to make productive use of all your otherwise wasted vegetable peelings and make a really flavoursome stock at the same time. The original Leek and Cheese Crumble recipe mentions peeling the hazelnuts. There are full instructions on how to do this in the Zaar Kitchen Dictionary, which I've included an excerpt from in the NOTES below. For a non-vegetarian version, add chopped bacon.
Provided by bluemoon downunder
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F/gas 6.
- Slice the leeks into thick circles (no larger than 2cm) and place them in a large pan with the onion, garlic, peas, vegetable stock, white wine, cream and mustard. Cook gently for 15 minutes or until the leeks begin to soften.
- Transfer the leeks mixture to an ovenproof baking dish, reserving 1/2 cup of stock.
- Place the breadcrumbs, nuts, parsley and thyme in a food processor and process until they are finely chopped and well-combined.
- Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until the topping is starting to turn crisp and golden. If necessary finish the dish under the grill.
- NOTES: (from the Zaar Kitchen Dictionary) To toast: slow roast in 275°F (about 135°C) oven. Spread shelled nuts in a shallow baking pan and roast for 20-30 minutes, until the skin cracks and the meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about five minutes then rub the warm nuts in the towel until most of the skins are removed.
Nutrition Facts : Calories 334.7, Fat 17.2, SaturatedFat 7.8, Cholesterol 36.9, Sodium 309.7, Carbohydrate 32.7, Fiber 4.5, Sugar 7.1, Protein 12.6
APPLE & HAZELNUT CRUMBLE
I tweaked the Magnolia Bakery's recipe for Apple Tart with Hazelnut Brown Sugar topping, to come up with this simple and quick crumble. It is absolutely delicious. I received so many complements that I'm thinking of making it my signature dessert! =) Notes: I use either a 9 or 10 inch round pie dish for this recipe, but you can also use individual ramekins - just remember to shorten the baking time as ramekins are smaller and won't take as long to cook in the oven. Also note that measuring cups are required for this recipe!
Provided by Sweet surrender
Categories Dessert
Time 1h5m
Yield 1 nine or ten inch round crumble, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
- First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
- Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
- Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
- Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
- Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.
Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 10, Carbohydrate 56, Fiber 3.7, Sugar 38.5, Protein 3.8
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Estimated Reading Time 1 min
- Preheat 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.
- Heat 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.
- 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 min.
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