Gary Rhodes

Parsnip Crumble

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
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

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.