CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE RECIPE ...
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.
Provided by Anna Jones
Yield Serves 4
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
BEST ROASTED PARSNIPS RECIPE - HOW TO MAKE ... - DELISH
Roasted Parsnips from Delish.com is unbeatably easy.
Provided by Makinze Gore
Categories gluten-free healthy heart-healthy low-cost Paleo Diet vegan weeknight meals winter roasted side dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat. Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
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Reviews 4.6
Total Time 50 minutes
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Total Time 50 minutes
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- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
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Reviews 4.5
Total Time 3 hours 20 minutes
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CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE RECIPE ...
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.
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Reviews 4.2
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Roasted Parsnips from Delish.com is unbeatably easy.
From delish.com
Reviews 4
Total Time 45 minutes
Category gluten-free, healthy, heart-healthy, low-cost, Paleo Diet, vegan, weeknight meals, winter, roasted, side dish
Cuisine American
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Reviews 4
Total Time 45 minutes
Category gluten-free, healthy, heart-healthy, low-cost, Paleo Diet, vegan, weeknight meals, winter, roasted, side dish
Cuisine American
- Preheat oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat. Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
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From foodnetwork.com
Reviews 4.6
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Category side-dish
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- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
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- When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
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