Root vegetable crumble with Janis

INGREDIENTS :  

Trim  

- 1/4 squash (100 g)

- 1 small carrot (60 g)

- 1 small parsnip (60 g)

- 1 tablespoon olive oil

- salt, pepper

Crumble  

- 100 g Janis

- 40 g flour

- 15 g chopped hazelnuts

- 1 tablespoon olive oil

- 1 tsp. nutmeg

- A few sprigs of thyme

- A pinch of salt

PREPARATION :  

1. Heat oven to 220°C. 
2. Peel and cut squash, carrot and parsnip into small pieces. Place vegetable cubes in an ovenproof dish. Drizzle with olive oil and season with salt and pepper. Toss to coat vegetables. Place in the oven for 20 minutes. 
3. Meanwhile, prepare the crumble. Cut the Janis into pieces. Place all the ingredients in a bowl and knead with your fingertips to obtain a slightly sandy dough. 
4. Remove the dish from the oven and crumble the crumble over the vegetables. Bake at 200°C for 15 minutes, until the crumble is lightly browned. Serve immediately!