Harvest Vegetable And Hazelnut Crumble Recipes

DOUBLE BERRY-HAZELNUT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
• Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
• Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
• Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

HARVEST VEGETABLE & HAZELNUT CRUMBLE

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.

HARVEST VEGETABLE AND HAZELNUT CRUMBLE

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.

ROASTED HARVEST VEGETABLES

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.