Parsnips are one of my favourite vegetables: roasted they are the very essence of Christmas, so I’m hoping to transfer this flavour to a dish that’s worthy of being a Christmas dinner main.
- 4 x parsnips, peeled and diced
- 3 x leeks, sliced
- 2 x shallots, finely chopped
- 250g Brussels sprouts, trimmed and quartered
- 200ml veg stock
- 100ml double cream
- Small bunch of flat leaf parsley, finely chopped
- 1 x tsp ground nutmeg
- 400g tin chickpeas, drained
For the crumble topping:
- 150g plain flour
- 80g salted butter, cubed
- 60g hazelnuts, roughly chopped
In a large pan, cover and sweat the shallot and leeks in olive oil over a low heat for a few minutes. Add the sprouts and parsnips and cook for a further 5 minutes.
Pour in the stock and bring to the boil. Stir in the cream and nutmeg, cover and simmer for 5 minutes.
Add the chickpeas and parsley, stir and transfer to an ovenproof dish.
Rub the flour and butter together to create the crumble topping – it doesn’t have to be too fine, I like to leave it a little chunky. Combine with the chopped hazelnuts and some seasoning and scatter over the parsnip mixture.
Bake at 180C for 20-25 minutes or until the topping is golden.
Serve with festive veg.
The different vegetables and textures worked really well to recreate Christmas flavours, enhanced by the nutmeg. Mathilde wasn’t convinced.