FRIJE

Instructions

• 1.   Peel the zucchini and parsnips (preferably small ones, they will be even better).
• 2.   Cut them in half lengthwise, then into thin half-moons.
• 3.   Sauté them in olive oil in a hot pan for about 20 minutes.
• 4.   Add tomato sauce (fairly liquid), pine nuts, a little bit of Herbes de Provence (about a tablespoon), two crushed garlic cloves, salt, pepper, and let simmer for a few minutes until the sauce thickens.
• 5.   Preheat your oven to 200°C (400°F).
• 6.   Meanwhile, prepare the crumble. Either put the different ingredients in a food processor (adding the pine nuts at the last moment), or rub the flour with the oil and butter using your fingertips, add a pinch of pepper, salt, a teaspoon of Herbes de Provence, a handful of grated Parmesan cheese, and slightly crushed pine nuts.
• 7.   You should obtain a very crumbly dough that crumbles on top of the dish. Feel free to add a little flour or fat to achieve the desired consistency.
• 8.   Pour the vegetable mixture into a gratin dish and crumble the dough on top.
• 9.   Place it in the oven for 20 minutes.
• 10.   If the crumble is not golden, broil it for 5 minutes, then enjoy!

Nutritional information *