So good, we could just crumble.
Parsnips sometimes have a sweetness that needs offsetting, and they are at their finest paired with umami . This main-course crumble does that well, with the sharpness of lemon and crème fraîche and heady thyme. A filling, all-in-one vegetarian meal that’s gracing our table at least once a week this winter.
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 like chunky breadcrumbs. Chill in the fridge until needed.Once the leeks and parsnips have softened, remove from the oven, toss through the bean and crème fraîche mixture, then tip back into the pan.
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