Root Vegetable Crumble with Green Olives

Peel all the vegetables and cut them into pieces: slice the onions into strips, cut the carrots into thin rounds and the parsnip into half-rounds, and dice the sweet potato and turnips into small cubes. Set aside.

Heat a drizzle of olive oil in a skillet over low heat, then add the sliced onions. Sauté them until they become translucent.

Add the vegetables, pour in 120 ml of water, cover, and let simmer for about twenty minutes on low heat. At the end of cooking, check that the vegetables are tender and season with nutmeg, salt, and pepper.

To finish, while the vegetables are cooking, prepare the crumble dough: mix the butter, almond flour, flour, and a pinch of salt and pepper with your fingers until you obtain a sandy consistency. Add the olives that have been sliced and mix again. Crumble the dough roughly onto a baking sheet and bake in a preheated oven at 200°C for about 15 minutes.