Parsnip, Potato & Bean Crumble - The Whole Food Nut

Name: Parsnip, Potato & Bean Crumble - The Whole Food Nut
Ingredients: 3 potatoes (trimmed and cut into 1-inch pieces); 4 parsnips, divided (2 peeled and chopped into 1-inch pieces and 2 coarsely grated); 3 TB avocado oil; 6 TB thyme, fresh leaves (divided into 3 TB and 3 TB); 1 cup Oat creme fraiche; 4-6 cloves garlic (minced); 1 lemon (Zest of one lemon); 1 tsp apple cider vinegar; ½ cup vegetable broth; 3 cans white beans (drained and rinsed (Cannelinni and Northern beans)); Crumble Topping:; ¾ cup oats; 3 TB thyme; ½ cup chickpea flour; 2 TB pumpkin seeds; ½ cup parsnip (grated and set aside for topping); 3 TB EVOO; * Optional: ¼ cup Parmesan or try my recipe: https://thewholefoodnut.com/recipes/parmesan-nut-cheese/

thewholefoodnut.com

A hearty, winter root vegetable dish that's loaded with flavor, texture & nutrients. It's full of healthy fats, fiber & protein.

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Ingredients

3 potatoes (trimmed and cut into 1-inch pieces)
4 parsnips, divided (2 peeled and chopped into 1-inch pieces and 2 coarsely grated)
3 TB avocado oil
6 TB thyme, fresh leaves (divided into 3 TB and 3 TB)
1 cup Oat creme fraiche
4-6 cloves garlic (minced)
1 lemon (Zest of one lemon)
1 tsp apple cider vinegar
½ cup vegetable broth
3 cans white beans (drained and rinsed (Cannelinni and Northern beans))
Crumble Topping:
¾ cup oats
3 TB thyme
½ cup chickpea flour
2 TB pumpkin seeds
½ cup parsnip (grated and set aside for topping)
3 TB EVOO
* Optional: ¼ cup Parmesan or try my recipe: https://thewholefoodnut.com/recipes/parmesan-nut-cheese/