This vegetarian main course crumble balances the sweetness that needs offsetting. this recipe covers all in one vegetarian meal.
Ingredients
- 6 medium leeks (about 1⅔ pounds), trimmed, washed, halved and cut into ¾-inch lengths
- 4 medium parsnips (about 1½ pounds), 2 peeled and roughly chopped into ¾-inch lengths, 2 coarsely grated
- 3 tablespoons olive oil
- A small bunch of thyme, leaves picked
- Scant 1 cup/200 ml creme fraihe or vegan oat creme fraiche
- 2 cloves garlic, peeled and finely chopped
- The zest of a lemon, unwaxed or organic
- 1 teaspoon cider vinegar
- ½ cup/125 ml vegetable stock
- 1 x 15-ounce can navy beans, drained and rinsed
- For the crumble topping:
- ¾ cup/75 g jumbo rolled oats
- 3 tablespoons/40 g cold butter, cubed, or olive oil
- ½ cup/60 g all-purpose flour
- 2 tablespoons/30 g pumpkins seeds
- ¼ cup vegetarian Parmesan or vegan Parmesan-style cheese, finely grated
- To serve:
- Crusty bread
- Lemon-dressed salad or greens
Instructions
Steps:
- Heat the oven to 400°F/200°C. Toss the leeks and chopped parsnips with the olive oil in an 8-inch x 6-inch casserole or roasting pan (or a similar-sized round one). Sprinkle over half the thyme leaves and season well. Roast for 35 minutes or until the leeks are soft and buttery, and the parsnips are soft all the way through.
- Meanwhile, mix all but ½ cup/50 g of the grated parsnips in a bowl with the crème Fraiche, chopped garlic, lemon zest, cider vinegar, stock, and navy beans. Taste and season with salt and pepper, if needed.
- In a separate bowl, make the crumble topping. Using your fingertips, rub the oats, butter or olive oil, flour, and pumpkin seeds together with the remaining grated parsnip and thyme leaves so that it starts to clump and looks chunky breadcrumbs. Chill in the fridge until needed.
- Once the leeks and parsnips have softened, remove them from the oven, toss them through the bean and crème Fraiche mixture, then tip them back into the pan.
- Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make-Ahead: You can put the crumble together, cover, and chill in the fridge up to 24 hours before you bake it.
