Name: Carrot and Parsnip Crumble
Yield: Serves 4
Ingredients: sea salt; 100 g/4 oz brown bread; 450 g/1 lb parsnips; 675 g/1½ lb carrots; 100 g/4 oz butter or 4 rounded tablespoons fromage frais; 3 tablespoons olive oil; 2 rounded teaspoons dried oregano; 25 g/1 oz Parmesan cheese, freshly grated; 75 g/3 oz Cheddar cheese, grated; ¼-½ nutmeg; black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

100 g/4 oz brown bread
675 g/1½

Method

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

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Ingredients

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