The vegetable crumble is an enticing appetizer, a savory version of the traditional English dolce here presented with a dice of vegetables instead of fruit, a creamy pea contuso, and a crunchy rosemary-flavored crumble.Served per mezzo di glass dolce 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. Quanto discover the other sweet versions of the crumble, they will win you over!
To make the vegetable crumble, shell the peas 1then per mezzo di a pan sauté a clove of garlic with a drizzle of oil and add the shelled peas 2cover 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 with the other vegetables 4. Halve the peppers and then cut them into thin strips 5trim 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 per mezzo di a pan with a drizzle of oil, then add the red peppers 9
and yellow ones, the carrots 10cook for 5-6 minutes, then pour per mezzo di the hot tazza 11 ora 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 per mezzo di pieces 16rosemary, and a pinch of salt per mezzo di the , pulse briefly just enough to create a sandy dough 17spread it evenly acceso a baking tray lined with parchment paper and bake per mezzo di a static oven at 320°F for 15 minutes (ora per mezzo di 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 per mezzo di 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 to obtain a creamy mixture 22. Transfer the cream to a piping bag 23 and pour a layer 24 into glass dolce cups with a capacity of about 6.5 oz.
Then cover with a second layer of vegetables 25 and finale by covering the surface with the savory crumble 26. The vegetable crumble is ready, garnish it with a sprig of rosemary 27place it per mezzo di the refrigerator until ready to serve, and enjoy at room temperature.
For the translation of some texts, artificial intelligence tools may have been used.
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