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 minutesmins
Cook Time1 hourhr
1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main Course
Servings: 12
Calories: 214kcal
Ingredients
3potatoestrimmed and cut into 1-inch pieces
4parsnips, divided2 peeled and chopped into 1-inch pieces and 2 coarsely grated
3TBavocado oil
6TBthyme, fresh leavesdivided into 3 TB and 3 TB
1cupOat creme fraiche
4-6clovesgarlicminced
1lemonZest of one lemon
1tspapple cider vinegar
½cupvegetable broth
3cans white beansdrained and rinsed (Cannelinni and Northern beans)
Crumble Topping:
¾cupoats
3TBthyme
½cupchickpea flour
2TBpumpkin seeds
½cupparsnipgrated and set aside for topping
3TBEVOO
* Optional: ¼ cup Parmesan or try my recipe: https://thewholefoodnut.com/recipes/parmesan-nut-cheese/
Instructions
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: https://thewholefoodnut.com/recipes/parmesan-nut-cheese/
Remove from the oven when done and let it sit a few minutes.
Enjoy warm, fresh out of the oven!
Notes
You can put the crumble together, cover and chill in the fridge a day before you bake it.