Parsnip, Honey & Walnut Rosemary Crumble

parsnip and honey savoury crumble

Is it a little bit cliche to say ‘Spring has Sprung’?
Oh well, I said it, it’s out there, and even just as I day-dream back to a weekend splashed with sun and blossoms, the chirping of birds interrupts my train of thought. I’m not complaining.
I’ve always been a bit of a colder wether sort of person. Give me an excuse to curl up inside with a cake rising away in the oven, and a good project and I’m as happy as a duck in water. Although, fast forward through an english Winter, and the prospect of warmth and sun is looking pretty tempting.

I was bike riding through the park the other day, thinking about the parsnips sitting in my fridge, as you do, and call it the sun, or maybe even the birds whispering hints… or probably the old slice of sourdough, and I got a beat of excitement at the thought of riding home to the comfort of a savoury parsnip crumble. By the end of park, I had mentally planned the addition of rosemary, (that I’m eagerly trying to keep alive as it grows on a window sill in the flat), some honey, and those walnuts I forgot to add to my porridge in the morning. Serendipity?

savoury parsnip crumble

I’d been waiting for a chance to use my current favoured flavour combination of honey and parsnip after hibernating on this in soup form in the chill of February.
You can devour this as a side, or purely to eat straight out of the dish (as I did). Looking at it as way to ode goodbye the deep humble roasts with root vegetables  we wrapped ourselves up in this Winter and to look forward to sunny days graced by fresh tomatoes, corn, and courgettes.
But for now, I’m giving the oven a quality work out, with end of season vegetables, and enjoying it was an extra drizzle of olive oil, plenty of herbs and croutons. Because what is cooking without a drizzle  glug of olive oil? (let’s save that philosophical discussion for another day shall we?)

I’m off to give the puff pastry another ‘turn’ for an easter themed post, so I’m going to keep my promises and have it to you by this weekend. Cross my heart! Life is a bit hectic in the coming weeks, but without food, what even is life? (yet again, another philosophical discussion that is too long to discuss when the timer is bleeping at me… puff pastry i’m coming!)

PARSNIP, HONEY & WALNUT ROSEMARY CRUMBLE
serves 2-3

Ingredients
3 parsnips, cut into strips
2 tbsp honey
3 tbsp olive oil
3 sprigs rosemary
pinch of salt and pepper
40g butter, softened
25g rolled oats
25g plain flour
2 small slices day old bread, cut into small squares
20g walnuts, roughly chopped

Method
1. Preheat the oven to 200C. Toss together the parsnip, honey, olive oil, 2 sprigs rosemary, salt and pepper, and place in a oven proof roasting dish.
2. For the crumble rub the butter, rolled oats and flour to a crumble like texture. Roughly stir through the bread and walnuts. Spread this over the parsnips and roast in the oven for 20 minutes until golden brown and the parsnips are cooked. (If the crumble is browning too quickly, just cover with some foil)
3. Garnish with fresh rosemary and enjoy!

Thanks for stopping by!

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6 Comments

    • Of course! You can buy gluten free oats at most supermarkets (the gluten from the oats just comes from the way they are processed) or you could try quinoa flakes, enjoy! :) and thanks so much!!

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