Una ricetta velocissima per preparare degli ottimi burger di fagioli neri
Rye crumble with celeriac and sweet potatoes
Savoury version with seasonal vegetables of rye crumble with celeriac and sweet potatoes.
For the crumble
70 g of millet flour
70 g of rye flour
40 g of pine nuts
20 g of rye flakes
30 g of grated Parmesan cheese
4 spoonful of extra virgin olive oil
1/2 a lemon, grated peel
For the stuffing
2 spoonful of extra virgin olive oil
20 g of shallot
1 medium-size celeriac, about 300 g
2 medium-size sweet potatoes, about 150 g
1 bay leave
To prepare the crumble combine all the ingredients in a bowl until obtaining a soft and sand-like mixture. Let it cool in the fridge while you prepare the stuffing.
Sautée the shallot with little oil in a frying pan. Clean and peel the celeriac and sweet potatoes and cut them into chunks. Cook with the shallot fro a few minutes.
Cover with water or vegetable broth and simmer for about 10 minutes. Put the vegetables in a baking pan, making sure you don’t leave the cooking water.
Cover them with crumble and bake in preheated oven at 180°C for about 30 minutes.
Serve the rye crumble with celeriac and sweet potatoes warm.
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