Vegetable crumble with Jeanne

INGREDIENTS
Vegetables:
- 150 g squash
- 1 carrot
- 1 turnip
- 1/2 white onion
- 2 tbsp olive oil
- 1 sprig rosemary
- 1 tsp paprika powder
- 1/2 tsp. teaspoon garlic powder
- 1 pinch nutmeg powder
- 1 pinch salt

Crumble:
- 1 Jeanne
- 40 g deodorised coconut oil
- 30 g oatmeal flour
- 30 g hazelnut powder
- 20 g pumpkin seeds
- 1 pinch salt

RECIPE

1. Preheat the oven to 200°C.
2. 
Peel the squash, carrot and turnip and cut into medium-sized cubes (if the vegetables are untreated, keep the skin). Peel and slice the onion.
3. 
Place all the vegetables in an ovenproof dish. Pour in the olive oil and add the rosemary, paprika, garlic, nutmeg and salt. Toss to coat the vegetables well.
4. 
Bake for 15 minutes, until the vegetables are tender and lightly browned.
5. 
Meanwhile, prepare the crumble. In a bowl, mix the oatmeal, hazelnut powder, pumpkin seeds and salt.
6. 
Add the melted coconut oil and mix to incorporate all the ingredients and obtain a homogeneous, slightly crumbly paste.
7. 
When the vegetables are cooked, remove the dish from the oven and lower the temperature to 180°C.
8. 
Cut the Jeanne into cubes and place half on top of the vegetables (reserve the rest for the crumble after cooking). Sprinkle the crumble evenly over the top.
9. 
Bake for 15 minutes until the crumble is golden brown. If the crumble starts to brown too much, cover the dish with aluminium foil.
10. 
Remove the dish from the oven and immediately add the remaining Jeanne cubes. Let cool for a few minutes before serving while still warm.

Tip: To make oatmeal flour, simply blend oatmeal into a fine powder.

- A recipe by Alice Pagès @alicepages -