Top Tips:
- Crumble is the topping not the main event, so I like to have about twice as much filling as topping
- Add any other sweet things such as dried fruit, fruit juice or spices such as cinnamon to the parsnips
- Serve with custard or ice cream
Serves:
1
kg
parsnips
50
ml
oil (less with larger volumes of parsnip)
100
g
oats
100
g
flour
150
g
butter
100
g
sugar
Recipe submitted by: Simon, FoodCycle Cardiff volunteer
Equipment needed: mixing bowl and baking tray(s)
Preheat the oven to 170°C fan/190°C non fan/gas mark 5.
Peel and cut the parsnips into small pieces about the size of your little finger .
Put in a baking dish with just enough oil to coat them, and bake in a hot oven until soft and caramelised, turning a couple of times.
To prepare the crumble, mix oats, flour, butter and sugar well by hand and spread over the parsnips, firming it gently.
Bake in a oven for 20 to 30 minutes until the crumble is beginning to brown.
Top Tips:
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Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook