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Prep time
15 minutes
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Cook time
1 hour 22 minutes
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Serves
4 as a main course, 6 as a side
Author Notes
Citrus-flecked bread crumbs lighten up this combination of parsnips, turnips, beets, and fennel. I especially like the crumble with bread crumbs made from our sourdough. The crumble will be prettier if you dice the vegetables, but you can just chop them if you’re in a hurry. Serve as a vegetarian lunch or as a side dish.
Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Apollonia chops, tosses, and bakes her way through this dish, offering tips and backstory along the way. —Food52
Ingredients
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1/2 cup
(120 milliliters) extra-virgin olive oil
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2
large onions, thinly sliced
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Fine sea salt and freshly ground black pepper
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4
garlic cloves, finely chopped
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3
large carrots, peeled and sliced
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2
large parsnips, peeled and sliced
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1
fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces
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1
large or 2 small turnips, peeled and diced into 1/2- to 3/4-inch (1 1/2- to 2-centimeter) pieces
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2
medium yellow or red beets, peeled and cut into thin wedges
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1 cup
(128 grams) coarsely ground bread crumbs
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1 tablespoon
(3 grams) finely chopped reserved fennel fronds
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1/3 cup
(28 grams) finely grated Parmigiano-Reggiano or other hard cheese (optional)
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2 teaspoons
(2 grams) finely grated orange or grapefruit zest
Directions
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Preheat the oven to 400°F (200°C).
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Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until softened, about 2 minutes. Transfer the mixture to a 9-inch (23-cm) square baking dish and spread it out evenly.
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In a large bowl, toss the carrots, parsnips, fennel bulb, turnips, and beets with 2 tablespoons (30 ml) of the olive oil. Season well with salt and pepper. Spread over the onions in the baking dish.
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Bake the crumble for 15 minutes, then reduce the heat to 350°F (180°C) and bake until the vegetables are just tender, about 45 minutes.
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Meanwhile, in a medium bowl, combine the bread crumbs, chopped fennel fronds, the remaining 2 tablespoons (30 ml) olive oil, the cheese, if using, and the zest, and stir to mix.
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Remove the baking dish from the oven and sprinkle with the bread crumbs. Bake until the crumbs are golden, about 15 minutes longer.
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Serve warm or at room temperature.
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