Root vegetable crumble with organic green olives

SEE RECIPE

A dish for

4 to 6 foodies

Preparation time

15 minutes

Cooking time

15 minutes

INTRODUCTION

About the recipe

An unusual recipe that puts the spotlight on the vegetables of yesteryear!

Take advantage of Brin d’Olivier’s advice on the products to use for this recipe.

Recipe design and photographs :

Eva Tinghino

www.douce-addiction.fr

Ingredients

4 carrots
3 parsnips
2 turnips
1 sweet potato
3 yellow onions
120 ml water
olive oil
Nutmeg
salt & pepper

For the crumble batter :

60 g soft butter
40 g almond powder
80 g T65 flour
80 g Le Brin d’Olivier BIO pitted green olives
salt & pepper

Preparation

Step 1 :

Peel and chop all the vegetables: slice the onions into thin strips, slice the carrots into thin rings and the parsnips into half-rounds, dice the sweet potato and turnips. Set aside.

Step 2 :

Heat a drizzle of olive oil in a sauté pan over low heat, then add the chopped onions. Sweat until translucent.

Step 3 :

Add the vegetables, add 120 ml of water, cover and simmer for 20 minutes over low heat. At the end of cooking, check that the vegetables have softened and season with nutmeg, salt and pepper.

Step 4 :

While the vegetables are cooking, prepare the crumble dough: using your fingers, mix the butter, almond powder, flour and a pinch of salt and pepper until you obtain a sandy dough. Add the sliced olives and mix again. Coarsely crumble the dough onto a baking tray and bake in a preheated oven at 200°C for around 15 minutes.

N.B.: This recipe calls for approximately 300 g of each vegetable.

Tip: When cooking the vegetables, replace the water with the olive brine.