Name: Parsnip Crumble
Yield: Serves 4–6
Ingredients: 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 tablespoons unsalted butter or cooking fat; Salt and freshly ground black pepper; 900 g (2 lb) parsnips

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

If you want to make this in individual portions, divide the parsnips between four or six 10 cm (4 in) buttered flan rings, pushing the parsnips in so they almost mould together.

Ingredients

900 g (2 lb) parsnips
2 tablespoons unsalted butter or cooking fat

Starter
Main course
Vegetarian
Gluten-free

Method

Pre-heat the oven to 220°C/425°F/gas 7.

Peel and split the parsnips lengthways into quarters, and cut out the woody centres. To roast the parsnips, pre-heat a roasting tray on top of the stove with a little butter or cooking fat. Add the parsnips and colour until golden brown.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of