For 4 people
Preparation time: 25 min
Cooking time: 30 min
200g cepe mushrooms (or porcini or bolete)
100g frozen broad beans
1 bunch of parsley
100g smoked streaky bacon
50g crushed hazelnuts
Salt and pepper
Peel the carrots and cut them into thin, round slices. Blanch for 2 minutes in salted boiling water and chill immediately.
Wash, chop and crush the mushrooms.
In a frying pan, melt a knob of butter, sweat the thinly chopped shallots and add the crushed mushrooms, season and set aside. Brown the bacon, add the beans and carrots, add seasoning as required and sprinkle with chopped parsley.
Butter an oven dish, pour in the vegetables and add the mushrooms over the top.
Prepare the crumble: lightly grill the hazelnuts in the oven. Mix 80g melted butter with the flour and nuts to obtain a gritty mixture.
Cover the vegetables with this mixture and cook in a hot oven for 20 minutes. Serve straight away, accompanied with salad.