Confit parsnip and carrot crumble

Confit Parsnip and Carrot Crumble

Experience the delightful combination of sweet and savory with this Confit Parsnip and Carrot Crumble. The tender, slow-cooked parsnips and carrots are infused with aromatic herbs and spices, topped with a buttery, crunchy crumble. This dish is perfect as a comforting side or a unique vegetarian main course.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Ingredients

• 4 medium parsnips, peeled and cut into chunks
• 4 medium carrots, peeled and cut into chunks
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup brown sugar
• 1/2 cup rolled oats

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the vegetables by placing the parsnips and carrots in a large baking dish.
3. Combine olive oil, garlic, thyme, salt, and pepper in a small bowl. Pour over the vegetables and toss to coat evenly.
4. Cover the dish with foil and bake for 1 hour, or until the vegetables are tender.
5. Make the crumble topping by mixing flour, butter, brown sugar, and oats in a bowl. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Remove the foil from the baking dish and sprinkle the crumble mixture evenly over the vegetables.
7. Bake uncovered for an additional 30 minutes, or until the crumble is golden brown and crisp.
8. Serve warm as a side dish or a main course.

Additional Notes

For a vegan version, substitute the butter with a plant-based alternative. You can also add nuts or seeds to the crumble for extra texture and flavor.

Nutritional Information

Estimated per serving: 450 calories, 25g fat, 50g carbohydrates, 5g protein, 8g fiber.

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