“A pumpkin and parsnip crumble dish weighs 80 grams on Pluto” cosmic fun fact
Our cosmic desires do not yet allow us to cultivate potatoes on Mars like Matt Damon, so until our takeoff we will try to go with our local and seasonal products. Currently on the Alsatian market stalls I find a lot of squashes. Butternuts, Pumpkins, Red Kuris, … After having roasted them, souped them and even used them in desserts, I got a bit bored and looked for new squashy dishes to make. So today I came up with a crumble, along with a few parsnips. I used walnuts and almonds for some more crunchiness.
Bon appétit cosmonauts!
Ingredient (2 persons):
. 70g Almond
. 70g Walnut kernel
. 80g Salted butter
. 120g Flour
. Half of a medium sized Red Kuri squash or 1/4 of a Pumpkin
. 1 parsnip
. A log of Goat cheese
. Olive oil
. Salt and pepper
Mix the almonds and walnuts until you get a thick powder.
Mix the flour and the powdered nuts.
Cut the butter into cubes and add it to your mixture to form crumbles. Refrigerate the crumble while you prepare the vegetables.
Add 4 teaspoons of olive oil and mix.
Add salt and pepper, then add the thyme.
Bake for 45 minutes at 180 ° C (the legumes should become soft).
Cover the top of your dish with goat slices.
Add the crumble.
To add some crunch and flavor you can grill a thin slice of bacon and place it on your crumble with remainings of your crushed almonds.