Plate expectations! This week: Warming chickpea and parsnip crumble

I love the winter vegetable combination and hazelnut crumble topping. Ideal for a Sunday / midweek supper when you want tasty comfort food.

Can be made to suit vegans with the parev options.

Preparation Time: 20 minutes Cooking Time: 1 hour

Serves: 4 people

Ingredients

4 large beetroots – about 600g

4 parsnips – peeled and cut into batons

2 tablespoons vegetable oil- for frying

2 onions – peeled and sliced

4 cm root ginger – peeled and finely chopped

100ml double cream/ soya cream

200ml vegetable stock

2 x 400g tin chick peas – drained and rinsed

Large bunch fresh parsley – roughly chopped

Crumble

150g plain flour

50g porridge oats

75g butter/ margarine

50g toasted hazelnuts

Salt and freshly ground black pepper – to taste

Garnish: Sprigs of fresh parsley

Method

Pre heat the oven to: 190°C/ 375°F/Gas mark 5.
Place the beetroot on a baking tray. Cover with foil and bake for 50 minutes or until tender.
Cool before removing the skin and then, using gloves cut into cubes. Set aside.
Parboil the parsnips in salted boiling water for 4 minutes, then drain.
To make the crumble, combine all the ingredients except the hazelnuts in the food processor. Remove and stir in the hazelnuts and season well.
Heat the vegetable oil in a large frying pan.
Add the onions, ginger, parsnips and cook for 2 minutes.
Stir in the cream and stock and cook for a further 3 minutes until slightly thickened. Stir in the chick peas and beetroot.
Transfer to a medium sized ovenware dish.
Top with the crumble and sprinkle over the chopped parsley.
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Cook for 25 minutes or until cooked through and piping hot.

To serve the stylish way: Sprinkle with sprigs of parsley and a dusting of freshly ground black pepper.

Next cookery class: Thurs 25 Jan – How to make the perfect Roast Beef Dinner

Call 01923 836 456 www.jewishcookery.com

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