Ingredients

For the crumble

70 g millet flour

70 g rye flour

40 g pine nuts

20 g rye flakes

30 g grated Parmigiano Reggiano

thyme

salt, pepper

4 tablespoons extra virgin olive oil

1/2 lemon, grated zest

For the filling

2 tablespoons extra virgin olive oil

20 g shallot

1 medium-sized celeriac, approximately 300 g

2 medium-sized red sweet potatoes, approximately 150 g

1 bay leaf

salt, pepper

crumble-segale-ligefate.it- — © Laura La Monaca

Method

To make the crumble, combine all the ingredients in a bowl until you obtain a soft, sandy mixture. Leave to chill in the refrigerator while you prepare the filling.

In a frying pan, gently fry the shallot in the oil. Clean and peel the celeriac and sweet potatoes and cut both into evenly sized chunks. Cook together with the soffritto for a few minutes.

Cover with water or vegetable stock and continue cooking over a low heat for approximately 10 minutes. Transfer the vegetables to an ovenproof dish, taking care not to include the cooking liquid.

Cover with the crumble and bake in a preheated oven at 180°C for approximately 30 minutes.

Serve the rye crumble with celeriac and sweet potatoes hot.

Rye crumble with celeriac and sweet potatoes