Français 
English GB 
Recipes 
Salads 
Main dishes 
Appetizers 
Desserts 
Beverages 
Festive meals 
Vegetable crumble
You can serve this crumble with a yoghurt sauce by mixing a classic plain yoghurt or Greek yoghurt with the juice of half a lemon and a few sprigs of coriander. For a more gourmet crumble, you can add some Parmesan cheese to the flour/butter/cashew mixture.
Ingredients - for 4 people
- 300g carrot
- 300g squash
- 400g cauliflower
- 20 cl cream
- 80g cashew nuts
- A little thyme
- 4 tbsp flour
- 40g conventional or vegetable soft butter
- ½ tsp curry powder
- Salt and pepper
Preparation
- Peel and slice the carrots. Remove the skin from the squash and cut into small cubes, and cut the cauliflower into small florets.
- Cook these vegetables for 15 minutes in a steamer or in boiling salted water.
- Preheat the oven to 180°.
- Meanwhile, prepare the crumble: coarsely chop the cashew nuts. Mix the flour, soft butter and mixed cashew nuts by hand in a bowl. Season with salt.
- In a bowl, mix 4-5 tablespoons of the vegetable cooking water, the cream, curry powder and a little thyme, and season with salt and pepper.
- Place the cooked vegetables in a gratin dish, spread the cream mixture over them and top with the crumble.
- Place in the oven for 25 minutes.
