Ingredients
Quinoa and Pine Nut Crumble
- 1/2 cup superfine brown rice flour.
- 1/2 cup quinoa flour.
- 1/4 cup pine nuts.
- 1/4 cup quinoa flakes.
- 30 g parmesan cheese, finely grated.
- 1 clove garlic, grated.
- 2 cups chopped fresh parsley.
- leaves from 3 sprigs thyme.
- 1/2 teaspoon salt.
- 1/2 teaspoon freshly ground black pepper.
- 140 g unsalted butter, at room temperature, cut into pieces.
Celery Root and Sweet Potato Filling
- 2 tablespoons olive oil.
- 1 small brown onion, finely diced.
- 2 cloves garlic, minced.
- 1 medium celery root, peeled and diced.
- 2 medium sweet potato, peeled and diced.
- 1 dried bayleaf.
- 1 tablespoon chopped fresh parsley.
- 1 1/4 teaspoon salt.
- 1 teaspoon freshly ground black pepper.
- 1 1/2 cup vegetable broth.
- 30 g parmesan cheese, finely grated.
Directions
- 1. Preheat the oven to 180°C / 350ºF / Gas Mark 4.
2. To make the crumble, whisk together the first ten ingredients in a large bowl. Add the soft butter and, using your hands, work the butter into the flour mixture until there are small pieces of butter throughout the flour. Chill the dough in the refrigerator while preparing the filling.
3. To make the filling, heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes or until translucent. Add the garlic, celery root, sweet potatoes, bay leaf, parsley, salt, and pepper and cook for another 3 minutes. Add the vegetable broth and bring the liquid to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes or until the vegetables are tender but not mushy.
4. Remove the pot from the heat. Remove the bay leaf and mix in the grated cheese. Transfer the filling to an oiled 8-inch square baking dish or individual bowls. Top with the crumble. Bake for 30 to 40 minutes or until the crumble is golden and the filling is bubbling.
This paleo celery root, sweet potato + quinoa crumble will be a winner, it will be one of the families favourite dinner recipes. If you're lucky there may be enough to take for lunch the next day.
Ingredients
Quinoa and Pine Nut Crumble
- 1/2 cup superfine brown rice flour.
- 1/2 cup quinoa flour.
- 1/4 cup pine nuts.
- 1/4 cup quinoa flakes.
- 30 g parmesan cheese, finely grated.
- 1 clove garlic, grated.
- 2 cups chopped fresh parsley.
- leaves from 3 sprigs thyme.
- 1/2 teaspoon salt.
- 1/2 teaspoon freshly ground black pepper.
- 140 g unsalted butter, at room temperature, cut into pieces.
Celery Root and Sweet Potato Filling
- 2 tablespoons olive oil.
- 1 small brown onion, finely diced.
- 2 cloves garlic, minced.
- 1 medium celery root, peeled and diced.
- 2 medium sweet potato, peeled and diced.
- 1 dried bayleaf.
- 1 tablespoon chopped fresh parsley.
- 1 1/4 teaspoon salt.
- 1 teaspoon freshly ground black pepper.
- 1 1/2 cup vegetable broth.
- 30 g parmesan cheese, finely grated.
- Website
- Canelle et Vanille
Directions
- 1. Preheat the oven to 180°C / 350ºF / Gas Mark 4.
2. To make the crumble, whisk together the first ten ingredients in a large bowl. Add the soft butter and, using your hands, work the butter into the flour mixture until there are small pieces of butter throughout the flour. Chill the dough in the refrigerator while preparing the filling.
3. To make the filling, heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes or until translucent. Add the garlic, celery root, sweet potatoes, bay leaf, parsley, salt, and pepper and cook for another 3 minutes. Add the vegetable broth and bring the liquid to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and simmer for about 10 minutes or until the vegetables are tender but not mushy.
4. Remove the pot from the heat. Remove the bay leaf and mix in the grated cheese. Transfer the filling to an oiled 8-inch square baking dish or individual bowls. Top with the crumble. Bake for 30 to 40 minutes or until the crumble is golden and the filling is bubbling.