Harvest Vegetable And Hazelnut Crumble

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 400 f,.
• 2 meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
• 3 place on a large parchment paper-lined baking sheet.
• 4 roast until vegetables are tender and golden, about 25 minutes.
• 5 heat 1 tsp oil in a saucepan over medium heat.
• 6 add onions and cook until softened, about 3 minutes.
• 7 stir in tomato paste and cook, stirring for one minute.
• 8 add broth and bring to a boil.
• 9 boil 2 minutes.
• 10 remove from heat and whisk in cheese until it melts.
• 11 add vegetables to cheese sauce and transfer to a greased casserole dish.
• 12 combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
• 13 sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.