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Parsnip Crumble
- Serves
4–6
- Difficulty
Easy
By Gary Rhodes
Published 1995
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 2 tablespoons
Method
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.
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