Day 355: Parsnip Crumble

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.

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