Curried Creamed Parsnip Crumble Recipe

curried creamed parsnip crumble

Recipe for Curried Creamed Parsnip Crumble sent in by: Granny Dumplin

Ingredients for Curried Creamed Parsnip Crumble:

  • 6  medium parsnips
  • 3 tbls  butter
  • 2 tbls plain flour
  • 1 cup  double or whipping cream
  • 2 tsp curry powder
  • ½ tsp salt & white pepper mix
  • 1 cup buttered bread crumbs

Method for Curried Creamed Parsnip Crumble:

  1. Scrub the parsnips clean
  2. Cook for 20 to 30 minutes, or until tender, in lightly salted water and drain.
  3. Scrape off the outer skin, split the parsnips lengthwise, and pull out the stringy cores.
  4. Place the parsnips in a shallow baking dish, and cover with a sauce made with the butter, flour, curry powder and cream,
  5. Add salt and pepper  mix.
  6. Cover the top with the bread crumbs and bake in a moderate oven for about 20 minutes, or until golden brown.
  7. Serve in the baking dish.

A great recipe for a creamy parsnip crumble with a curry twist.

If you find yourself with stale bread, let it dry out and then rub into crumbs or use a food processor to crumb it. Bag up and keep in the freezer until required.

Don’t forget parsnips taste much sweeter after they’ve been frosted. The frost makes them turn starches into sugars.

Posted in Vegetable Recipes, Vegetarian Recipes, All Recipes, Parsnips
3 comments on “Curried Creamed Parsnip Crumble Recipe
  1. magooagain says:

    can some one please tell me what are buttered breadcrumbs?

  2. Val says:

    I can only assume that you rub some butter into the breadcrumbs.

  3. Alexandra says:

    Maybe you melt some butter and then mix with the breadcrumbs, just a matter of getting the ratio of butter to breadcrumbs, so it’s not too oily?

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