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Creamy Parsnip, Leek, and White Bean Crumble

4.1

(10)

Parsnip crumble in a twohandled pan with a spoon in it.
Photo by Issy Croker

Parsnips sometimes have a sweetness that needs offsetting, and they are at their finest paired with umami (ever tried tossing your parsnips in a bit of Marmite before roasting?). This main-course crumble does that well, with the sharpness of lemon and crème fraîche and heady thyme. A filling, all-in-one vegetarian meal that’s gracing our table at least once a week this winter.

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