Autumn Bacon and Cheese Crumble: The Delicious Recipe

Preheat the oven to 210°C (th.7).

  • Peel and chop the shallots.
  • Wash and grate the zucchini.
  • Wash, peel and grate the pumpkin.
  • Clean and cut the mushrooms in half.
  • Crush the nuts.

In a skillet,

  • Melt 25 g of butter, fry the shallots in it.
  • Add all the prepared vegetables, hazelnuts and broken chestnuts.
  • Cook for 8 minutes.
  • Salt and pepper.

For compound butter:

  • Dice up the county.
  • Thinly slice the bacon.
  • Crumble the bread.
  • Mix 30 g of butter ointment with the bacon, cheese and bread.

Place the vegetables in a lightly buttered casserole dish. Sprinkle with compound butter.

Place in the oven and cook for 15 minutes.

Photo credit and recipe : A. Beauvais – S.Thommeret