CRUMBLE with carrots and ceps

  • : 4 personnes
  • : 25 min
  • : 20 min
CRUMBLE  with carrots and ceps

Ingrédients

  • - 250g Mont Saint-Michel Priméale carrots
  • - 200g ceps
  • - 100g frozen broad beans
  • - 80g shallots
  • - 1 bag Florette flat-leaf parsley
  • - 150g AOP Charentes-Poitou Grand Fermage unsalted butter
  • - 80g flour
  • - 50g crushed hazelnuts
  • - 1 bag Florette two oak leaf lettuce leaves
  • - Salt and pepper

Préparation

- Slice the carrots thinly.

- Blanch the carrots for 2 minutes in boiling salted water and then refresh.

- Prepare the ceps.

- In a frying pan, melt a knob of butter, fry the chopped shallots and then add the chopped ceps.

- Season and put to one side.

- In the frying pan, fry the broad beans and carrots, check the seasoning and sprinkle with chopped flat-leaf parsley.

- Butter small ramekins, pour in the vegetables and top with the ceps.

- Prepare the crumble mixture

- Toast the hazelnuts lightly in the oven.

- Mix 80g of melted butter with the flour and hazelnuts to create a sand-like mixture.

- Cover the vegetables with this mixture and bake in a hot oven for 20 minutes.

Cuisiné avec

Herbes persil Florette

Flat leaved parsley
Florette

Florette

Carottes Priméale

Carrots
Priméale

Priméale

s

Beurre BIO GF doux
Grand Fermage

Grand Fermage

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