epicurious4.1
Creamy Parsnip, Leek, and White Bean Crumble
This vegetarian main course crumble balances the sweetness of parsnips with the sharpness of lemon and crème fraîche. Serve as a comfort food winter dinner.
👥 4 Servings👤 Anna Jones📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat the oven to 400°F/200°C. Toss the leeks and chopped parsnips with the olive oil in an 8-inch x 6-inch casserole or roasting pan (or a similar-sized round one). Sprinkle over half the thyme leaves and season well. Roast for ⏱️ 35 minutes or until the leeks are soft and buttery, and the parsnips are soft all the way through.
medium leeks (about 1⅔ pounds), trimmed, washed, halved and cut into ¾-inch lengths6medium parsnips (about 1½ pounds), 2 peeled and roughly chopped into ¾-inch lengths, 2 coarsely grated4olive oil3 tablespoons
2
Meanwhile, mix all but ½ cup/50 g of the grated parsnips in a bowl with the crème fraîche, chopped garlic, lemon zest, cider vinegar, stock and navy beans. Taste and season with salt and pepper, if needed.
medium parsnips (about 1½ pounds), 2 peeled and roughly chopped into ¾-inch lengths, 2 coarsely grated4garlic, peeled and finely chopped2 clovescider vinegar1 teaspoon
3
In a separate bowl, make the crumble topping. Using your fingertips, rub the oats, butter or olive oil, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves so that it starts to clump and looks like chunky breadcrumbs. Chill in the fridge until needed.
olive oil3 tablespoons
4
Once the leeks and parsnips have softened, remove from the oven, toss through the bean and crème fraîche mixture, then tip back into the pan.
medium leeks (about 1⅔ pounds), trimmed, washed, halved and cut into ¾-inch lengths6medium parsnips (about 1½ pounds), 2 peeled and roughly chopped into ¾-inch lengths, 2 coarsely grated4
5
Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for ⏱️ 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to ⏱️ 24 hours before you bake it.
Crusty breadLemon-dressed salad or greens
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