Parsnip, Carrot & Pear gratin/crumble
Ingredients – Serves 12
6 Parsnips (peeled & diced)
6 Carrots peeled & diced)
2 Pears (peeled &diced)
1 onion (sliced thinly)
Milk to cover
4 Cardamom pods
(seeds only)
1 cinnamon stick
100g butter (diced)
For the Crumble topping
200g whole meal flour
200g Porridge oats
200g Butter (diced)
100g dried Parmesan cheese
Pinch of ginger powder
Method
• Place all ingredients into large pot and cover with milk.
• Bring to a boil and simmer with grease proof paper on top of mix.
• Cook for around 25-30 minutes until just soft ,drain of the milk and dry coveted on stove.
• Now retrieve cinnamon stick, add butter crush carrot, pear and parsnip mix, season well.
• Place into serving dishes .
Method for Crumble
• Place butter, flour & oats into mixer and slowly work into a very crumbly breadcrumb.
• Add cheese, ginger and season well.
• Bake on a roasting tray 180˚C for 25 minute mixing every ten minutes until crispy.
• To serve reheat parsnip mix until very hot and top with crumble now serve .
