Carrot and Parsnip Crumble

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The first time I made this, people licked their plates clean. It really is an excellent lunch or supper dish, served with a simple green salad or vegetable.


  • 100 g/4 oz brown bread
  • 675 g/ lb carrots
  • 450 g/1 lb parsnips
  • 100 g/4 oz butter or 4 rounded tablespoons fromage frais
  • ¼-½ nutmeg
  • 75 g/3 oz Cheddar cheese, grated
  • 25 g/1 oz Parmesan cheese, freshly grated
  • 2 rounded teaspoons dried oregano
  • 3 tablespoons olive oil
  • sea salt
  • black pepper


Whizz the bread to crumbs in a food processor — don’t bother to cut off the crusts — then put them in a bowl and set aside. Scrape the carrots and chop them roughly. Peel and chop the parsnips. Either steam or boil them together until very soft, then drain and put them in the food processor (you may have to do this in 2 lots if your processor is small) with the butter or fromage frais. Whizz to a smooth purée, grate in the nutmeg and add salt and black pepper to taste — a generous amount of freshly ground black pepper is best. Now turn the mixture into a shallow ovenproof dish and spread level.

Preheat the oven to 230°C/450°F/gas mark 8. Stir the grated cheeses, dried oregano and olive oil into the breadcrumbs. Spread this mixture evenly all over the top of the puréed vegetables. Put the dish near the top of the oven and cook for 15-25 minutes, until the topping is golden brown and crisp.