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three large Desiree potatoes, peeled one large kumara (orange sweet potato), peeled about six hundredg Jap, pumpkin (Recipes by ingridients pumpkin) peeled, deseeded two tablespoons olive oil four slices white, bread (Recipes by ingridients bread) roughly chopped one quarter cup pine, nuts (Recipes by ingridients nuts) toasted one third cup grated parmesan cheese one quarter cup flat-leaf parsley leaves, chopped one garlic (Recipes by ingridients garlic) clove, crushed fourtyg butter, melted, cooledStep one Preheat oven to about two hundredC. Cut potatoes, kumara and pumpkin (Recipes by ingridients pumpkin) into fivecm pieces. Place all vegetables (Recipes by ingridients vegetables) into a roasting dish in a single layer. Drizzle with oil. Roast Vegetables With Pine Nut Crumble Recipe. Season with salt and pepper. Toss to coat. Roast for fourty-five minutes or until golden and just tender. Step two Place bread (Recipes by ingridients bread) and pine nuts (Recipes by ingridients nuts) into a food processor. Roast Vegetables With Pine Nut Crumble Recipe. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic (Recipes by ingridients garlic) and butter. Season with salt and pepper. Mix well. Remove vegetables (Recipes by ingridients vegetables) from oven. Sprinkle crumble over. vegetables (Recipes by ingridients vegetables) Roast for a further about ten minutes or until crumble is golden. Serve..
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