Yields
4 servings
Great little vegetable side for any roast meat!
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ingredients
Savoury Crisp Topping
¼
cup butter, cut into chunks and chilled (60 ml)
¼
cup quick-cooking rolled oats (60 ml)
⅓
cup all purpose flour (75 ml)
pinch of salt
3
Tbsp apple butter (45 ml)
⅓
cup parmesan cheese, grated (75 ml)
2
tsp fresh thyme, chopped finely (10 ml)
1
Tbsp fresh sage, chopped finely (15 ml)
Savoury Crisp
4
medium sized parsnips, grated
1
squash, peeled and cut into ½-inch cubes
1 ½
Tbsp chopped fresh thyme (22 ml)
2
Tbsp chopped fresh parsley (30 ml)
½
cup chicken stock (125 ml)
⅓
cup whipping (35%) cream (75 ml)
Salt and freshly cracked black pepper, to taste
Butter, for baking dish
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directions
Step 1
In a food processor add oats, flour, pinch of salt and ¼ cup butter. Pulse the mixture several times so that it resembles coarse meal. Place mixture in a medium sized bowl, add apple butter, parmesan cheese, thyme and sage. Toss to combine. Set aside.
Step 2
Preheat oven to 375 degrees F. Butter a 9½ by 8-inch baking dish.
Step 3
In a large bowl add parsnips, squash, thyme, parsley, chicken stock, cream and salt and pepper. Toss to combine. Transfer this filling to the baking dish. Cover with foil, bake for 20 minutes. Remove from oven.
Step 4
Spoon the savoury crisp topping over the hot filling, covering it completely. Bake until golden brown and bubbling, about 20 to 30 minutes more. Serves 4 to 6 people.