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


salt, pepper

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

salt, pepper

 © Laura La Monaca


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.

 © Laura La Monaca

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