11/25/2015Gratins - Main courses
Vegetable and Chestnut Crumble - Christmas Special
Servings
4
Ingredients
Cups
- -butternut squash 1
- -parsnip 6
- -potatoes 3
- -cooked chestnuts 400 (g)
- -soy cream 200 (mL)
- -chestnut flour 60 (g)
- -all-purpose flour 200 (g)
- -plant-based margarine 110 (g)
- -bay leaf
- -olive oil
- -salt
- -pepper
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Steps
- Wash and peel the parsnips, potatoes, and butternut squash. Cut all the vegetables into small cubes.
- In a large pot, heat a little oil and sauté the diced butternut squash with some bay leaves over medium heat (for 10 minutes). Add about two liters of water and coarse salt and let it cook for another 10 minutes. Drain the diced butternut squash, reserving the cooking water. Adjust the seasoning and set aside.
- For the parsnip puree: In the same cooking water, cook the parsnips and potatoes for about twenty minutes. Drain them and mash them. Add the cream to obtain a puree. Season.
- Cut the chestnuts in half.
- For the crumble dough: In a bowl, mix the two flours, salt, and pepper. Add the margarine in small pieces and incorporate it well with your hands to obtain a sandy, crumbled dough.
- Preheat your oven to 350°F. In a gratin dish, spread half of the purée at the bottom. On top, place half of the butternut cubes and then all of the chestnuts. Finish with the other half of the butternut cubes and finally the rest of the purée. Smooth the top well and add the crumble topping.
- Bake for 20 minutes and it's ready to be devoured!
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Vegetable and Chestnut Crumble - Christmas Special
For: Serves 4 to 6 people.Difficulty: EasyPreparation: 20 minCooking: 1h00
Ingredients
- -butternut squash 1
- -parsnip 6
- -potatoes 3
- -cooked chestnuts 400 (g)
- -soy cream 200 (mL)
- -chestnut flour 60 (g)
- -all-purpose flour 200 (g)
- -plant-based margarine 110 (g)
- -bay leaf
- -olive oil
- -salt
- -pepper
Steps
Steps
- Wash and peel the parsnips, potatoes, and butternut squash. Cut all the vegetables into small cubes.
- In a large pot, heat a little oil and sauté the diced butternut squash with some bay leaves over medium heat (for 10 minutes). Add about two liters of water and coarse salt and let it cook for another 10 minutes. Drain the diced butternut squash, reserving the cooking water. Adjust the seasoning and set aside.
- For the parsnip puree: In the same cooking water, cook the parsnips and potatoes for about twenty minutes. Drain them and mash them. Add the cream to obtain a puree. Season.
- Cut the chestnuts in half.
- For the crumble dough: In a bowl, mix the two flours, salt, and pepper. Add the margarine in small pieces and incorporate it well with your hands to obtain a sandy, crumbled dough.
- Preheat your oven to 350°F. In a gratin dish, spread half of the purée at the bottom. On top, place half of the butternut cubes and then all of the chestnuts. Finish with the other half of the butternut cubes and finally the rest of the purée. Smooth the top well and add the crumble topping.
- Bake for 20 minutes and it's ready to be devoured!