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Parnsip, Potato & Bean Crumble

A hearty, winter root vegetable dish that's loaded with flavor, texture and nutrients. The crumble topping is delicious while the ingredients are full of healthy fats, fiber and protein. Every bite is a mouthful of delight!
Prep Time30 minutes
Cook Time1 hour
1 hour
Total Time1 hour 30 minutes
Course: Main Course
Servings: 12
Calories: 214kcal


  • 3 potatoes 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
  • 4-6 cloves garlic minced
  • 1 lemon Zest of one lemon
  • 1 tsp apple cider vinegar
  • ½ cup vegetable broth
  • 3 cans white beans drained and rinsed (Cannelinni and Northern beans)
  • Crumble Topping:
  • ¾ cup oats
  • 3 TB thyme
  • ½ cup chickpea flour
  • 2 TB pumpkin seeds
  • ½ cup parsnip grated and set aside for topping
  • 3 TB EVOO
  • * Optional: ¼ cup Parmesan or try my recipe:


  • Heat the oven to 400°F.
  • Prepare a baking pan with a silpat or parchment paper.
  • Toss the chopped potatoes and 2 chopped parsnips with avocado oil, 3 Tb thyme, and salt and pepper.
  • Place the veggie mix onto the baking pan.
  • Roast for 20-30 minutes, until the veggies are cooked all the way through.
  • Once the parsnips and potatoes have softened, remove from the oven.
  • Prepare the cream mixture:
  • 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 are used for the topping.
  • Taste and season with salt and pepper.
  • Toss the parsnips and potatoes 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 veggie mix on the baking pan.
  • *Optional: Sprinkle 1/4 cup parmesan nut cheese on top and return to the oven for 30 minutes.
  • *You can try my recipe:
  • 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.


Calories: 214kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 63mg | Potassium: 571mg | Fiber: 6g | Sugar: 5g | Vitamin A: 317IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 3mg
Parsnip Potato Crumble (3)

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