Ingredients for 6 servings
Step-by-Step Preparation
Peel the carrots, then coarsely grate them along with the courgettes using the large holes of a box grater. Transfer to a large bowl, add the peas, chopped chives, finely sliced shallots, salt, and pepper. Mix well and spread evenly into a greased gratin dish.
In the same bowl, combine the flour, grated Parmesan, pine nuts, and diced butter. Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Evenly sprinkle the crumble topping over the vegetables in the dish.
Bake in a preheated oven at 180°C (thermostat 6) for 30 minutes, until golden and bubbling.
Serve hot alongside a fresh green salad or tomato coulis for a comforting autumn meal.
