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Parsnip, Leek, and White Bean Crumble

A deliciously filling, all-in-one plant-based meal that's loaded with whole food nutrients. It's a savory winter crumble with the sharpness of lemon, oat crème fraîche and heady thyme. You had me at crumble!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Dish
Servings: 10
Calories: 281kcal


  • 6 leeks trimmed and cut into 1-inch pieces
  • 4 parsnips divided: 2 peeled and chopped into 1-inch pieces and 2 coarsely grated
  • 3 TB avocado oil
  • 6 TB thyme fresh leaves divided into 3 TB and 3 TB
  • 1 cup Oat creme fraiche
  • 2-4 cloves garlic minced
  • 1 lemon Zest of one lemon
  • 1 tsp apple cider vinegar ACV
  • ½ cup vegetable broth
  • 1 can Cannellini beans drained and rinsed
  • Crumble Topping:
  • ¾ cup oats
  • 3 TB EVOO
  • ½ cup almond flour
  • 2 TB pumpkin seeds
  • ½ cup parsnip set aside grated and set aside for topping
  • 3 TB thyme
  • * Optional: ¼ cup Parmesan or try my recipe:
  • Oat Cream Ingredients:
  • 1 1/2 cups rolled oats
  • 2 cups water hot
  • 2 TB EVOO or coconut oil
  • Sea salt Pinch


  • Heat the oven to 400°F.
  • Toss 6 chopped leeks and 2 chopped parsnips with the oil onto a roasting pan.
  • Sprinkle half the thyme leaves (3 TB) and season well with salt and pepper.
  • Roast for 30-35 minutes, until the leeks are soft, and parsnips are soft all the way through.
  • Once the leeks and parsnips have softened, remove from the oven.
  • While the veggies are baking, you can make the oat creme fraiche.
  • Place oats in a bowl and cover with hot water, so oats are submerged.
  • Let it rest for at least 30 minutes up to 1 hour. *(Longer and it will get slimy)
  • Drain and rinse the soaked oats in a fine sieve or strainer.
  • Add to a blender along with the 2 cups water, oil, and salt.
  • Blend for 3-5 minutes or until very smooth.
  • Pour the cream back through the fine mesh sieve or strainer.
  • Use a large spoon to gently press the liquid through the strainer.
  • Dispose of the oat gunk and pour the cream into a glass jar, leaving 1 cup out for the recipe.
  • Keep the remaining creme refrigerated for up to one week.
  • Mix all (but ½ cup) of the grated parsnips in a bowl with the oat cream, garlic, lemon zest, ACV, broth, and beans.
    *(Remaining ½ cup of parsnips is used for the topping.)
  • Taste and season with salt and pepper.
  • Toss the leeks and parsnips with the bean and oat cream mixture.
  • Then put the entire mixture back onto the baking pan.
  • In a separate bowl, make the crumble topping.
  • Using your fingertips, rub the oats, oil, flour, and pumpkin seeds together.
  • Add the remaining ½ cup of grated parsnip and 3 TB thyme leaves.
  • Continue until it starts to clump together.
  • Sprinkle the crumble topping over the filling.
  • Optional: Sprinkle the cheese on top and return to the oven for 30 minutes.
  • Remove from the oven when done and let it sit a few minutes.
  • Enjoy warm, fresh out of the oven!


You can put the crumble together, cover and chill in the fridge a day before you bake it. You can also make the oat creme fraiche ahead of time and place in the fridge until you’re ready to use it. 
I ended up wanting more beans in the dish and added a can to the dish when reheating it for left overs.


Calories: 281kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 79mg | Potassium: 436mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 3mg
Parsnip Leek Crumble With Oat Creme Fraiche (1)

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