Vegetable Crumble with Lemon Cashew

Vegetable Crumble with Lemon Cashew

How can I do?

Preheat oven to 180 ° C

Cut vegetables into pieces and chop the onion. In a pan fry onion in coconut oil, add the vegetables and cook, covered, over medium heat for about 15 minutes or until the vegetables are soft. A current of water may be necessary to start cooking.

Meanwhile, combine the milk, cashew nuts, 1 tablespoon flour, turmeric and curry powder Shake well in a shaker cup and set aside.

Meanwhile, prepare the streusel. To do this, combine in a bowl 80g flour, 1/2 lemon peel, chopped cashew nuts, margarine and oats. Salt and sand the dough with your fingers.

When the vegetables are cooked, pour the contents of the shaker and mix. Salt and pepper. Spoon into a baking dish. Top with sprinkles. Bake for 20 minutes.
  • 3 parsnips

  • 2 carrots

  • 3 ribs celery

  • Hipster

  • 180g green beans

  • 150g peas

  • 1 onion blond

  • 1 cup of coffee with coconut oil

  • 80 g cup + 1 tablespoon flour sorghum

  • 25 cl milk Cashew

  • 1 cup coffee ground turmeric

  • 1.2 cup of coffee Indian Curry

  • Salt, black pepper

  • 2.1 lemon peel

  • 45 g oatmeal

  • 40g margarine

  • 20g chopped cashews

Total time: Preparation + cooking time: 45 min
Yield: 4 people

, , , , , ,
[related_posts_by_tax format="thumbnails" image_size="medium" posts_per_page="9"]
Loading Facebook Comments ...

Add Comment