Salted crumble with half-brown, chestnut and hazelnut
Potimarron and Chestnut Crumble: Sweet Flavors and Crunchy Texture Cr
Ingredients :
400 g de potimarron
150 g of cooked chestnuts
80 g of flour
50 g of grated parmesan
60 g Butter
50 g of whole hazelnuts
1 tablespoon of olive oil
Salt and pepper to taste
Herbs of Provence
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