Vegetable Crumble

Name: Vegetable Crumble
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Red peppers ½; Yellow peppers ½; Carrots 1; Zucchini 1; Fresh scallion 2; Lemon peel ½; Water (warm) ¾ cup; Peas 1 ½ cup; Greek yogurt 0.6 cup; Lemon peel ½; Mint 4 leaves; Vegetable broth to taste; Almond flour 3 ½ tbsp; Type 00 flour 0.67 cup; Butter (cold from the fridge) 3.5 oz; Grana Padano PDO cheese to grate 1.4 oz; Rosemary 1 sprig; Fine salt to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 6 persone
Cost: Average

PRESENTATION

The vegetable crumble is an enticing appetizer, a savory version of the traditional English dessert here presented with a dice of vegetables instead of fruit, a creamy pea pesto, and a crunchy rosemary-flavored crumble.
Served in glass dessert cups, the crumble quickly becomes an elegant finger food, with alternating textures and flavors with a fresh taste that make the vegetable crumble an original and inviting summer dish. Come discover the other sweet versions of the crumble, they will win you over!

INGREDIENTS

Ingredients for 6 glasses: Red peppers ½; Yellow peppers ½; Carrots 1; Zucchini 1; Fresh scallion 2; Lemon peel ½; Water ¾ cup (200 ml) - (warm)

for the pea cream: Peas 1 ½ cup (250 g); Greek yogurt 0.6 cup (150 g); Lemon peel ½; Mint 4 leaves; Vegetable broth to taste

for the crumble: Almond flour 3 ½ tbsp (20 g); Type 00 flour 0.67 cup (80 g); Butter 3.5 oz (100 g) - (cold from the fridge); Grana Padano PDO cheese 1.4 oz (40 g) - to grate; Rosemary 1 sprig; Fine salt to taste

Preparation

How to prepare Vegetable Crumble

To make the vegetable crumble, shell the peas 1, then in a pan sauté a clove of garlic with a drizzle of oil and add the shelled peas 2, cover with a lid 3 and cook for about 10 minutes, if necessary add a ladle of vegetable broth to prevent them from drying out too much.

Salt and pepper to taste and take a couple of tablespoons of peas to mix with the other vegetables 4. Halve the peppers and then cut them into thin strips 5, trim the zucchini and dice them into small cubes 6,

do the same with the carrots 7 and then slice the spring onions into thin strips 8. At this point, sauté the spring onion in a pan with a drizzle of oil, then add the red peppers 9

and yellow ones, the carrots 10, cook for 5-6 minutes, then pour in the hot water 11 or the vegetable broth and add the diced zucchini 12

and the two tablespoons of peas 13 that you set aside. Continue for another 5 minutes, then adjust the salt and pepper and flavor with grated lemon zest 14 and rosemary. Now take care of the crumble: place the flours, grated Parmesan 15

the cold butter in pieces 16, rosemary, and a pinch of salt in the mixer, pulse briefly just enough to create a sandy dough 17, spread it evenly on a baking tray lined with parchment paper and bake in a static oven at 320°F for 15 minutes (or in a convection oven at 285°F for 10 minutes). Once cooked, take the crumble out of the oven and let it cool 18.

Finally, prepare the pea cream: place the Greek yogurt in a tall container, add the peas 19 (if you don't like it, remove the garlic clove first) season with the lemon zest 20 and mint leaves 21

then blend with an immersion mixer to obtain a creamy mixture 22. Transfer the cream to a piping bag 23 and pour a layer 24 into glass dessert cups with a capacity of about 6.5 oz.

Then cover with a second layer of vegetables 25 and finish by covering the surface with the savory crumble 26. The vegetable crumble is ready, garnish it with a sprig of rosemary 27, place it in the refrigerator until ready to serve, and enjoy at room temperature.

Storage

Store the vegetable crumble in the refrigerator for 2-3 days; you can freeze the preparation if fresh and not thawed ingredients have been used. You can store the diced vegetables and the pea cream separately in airtight containers in the refrigerator and then assemble the crumble before serving.

Advice

To achieve a perfect crumble, pay attention to the temperature, which should not be too high, otherwise the dough will burn on the outside while remaining raw inside. Vary the vegetables in your crumble based on seasonal availability to create endless delicious recipes!

For the translation of some texts, artificial intelligence tools may have been used.