Confit Parsnip and Carrot Crumble
A hearty, plant‑based centerpiece that feels festive and fuss‑free
Difficulty: Easy
Serves: 1
Time: Hands‑on 15 min. Oven 1 hour 10 min
Introduction
When the holiday season rolls around, the pressure to impress diners can feel overwhelming—especially if you’re cooking for a vegan guest. Traditional roasts and casseroles often rely on animal products, but you can still deliver a show‑stopping main dish that’s entirely plant‑based. Enter the Confit Parsnip and Carrot Crumble—a dish that turns humble root vegetables into a creamy, savory masterpiece topped with a buttery, oat‑rich crumble.
What makes this recipe so special? First, the slow‑cooked “confit” technique gives the carrot and parsnip a silky, caramelized depth of flavor that would otherwise require a stovetop braise or a slow cooker. Second, the crumble—made from simple pantry staples like bread, oats, and nutritional yeast—adds a satisfying crunch and a nutty, umami finish. Finally, the dish is built around a plant‑based sauce that’s creamy without dairy, thanks to oat fraiche (think Oatly).
If you’re a beginner‑to‑intermediate cook looking for a dish that’s approachable yet impressive, this recipe will become a go‑to for holiday gatherings, potlucks, or a cozy winter dinner. Let’s dive in!
Meal Profile
| Feature | Details |
|---|---|
| Cuisine | French‑inspired, plant‑based comfort food |
| Flavor Profile | Sweet‑caramelized root veggies, fragrant spices, nutty crumble, creamy oat sauce |
| Texture | Tender, melt‑in‑your‑mouth vegetables; creamy sauce; crisp, buttery topping |
| Seasonality | Perfect for winter (carrot & parsnip are in season) |
| Occasion | Christmas main course, Thanksgiving side, holiday dinner, or any special gathering |
The Confit Parsnip and Carrot Crumble is more than just a dish; it’s a culinary experience that balances rustic comfort with refined flavors. It’s ideal for a holiday menu because it can be made ahead, it serves a single guest (great for a quiet, intimate dinner), and it showcases the versatility of plant‑based cooking.
Ingredient Highlight
Below is the full list of ingredients you’ll need. All of them can be found in a typical grocery store, and many are pantry staples that you might already have on hand.
- 1 carrot, cut into 3 cm chunks
- 1 parsnip, cut into 3 cm chunks
- 1 star anise
- 1 small bay leaf
- 1 garlic clove, peeled but left whole
- 1 strip orange peel
- 200–300 ml olive oil (plus extra for the crumble)
- 1 slice seeded bread (preferably a crust)
- 2 Tbsp rolled oats
- 1 Tbsp nutritional yeast flakes
- 100 g cooked haricot or cannellini beans
- 2 Tbsp oat fraiche (Oatly or a similar oat‑based cream)
- Individual pie or oven dish (any small, oven‑safe dish will do)
Why Each Ingredient Matters
- Root veggies: Carrot and parsnip provide natural sweetness and a hearty texture.
- Star anise & bay leaf: Infuse subtle aromatic complexity.
- Garlic & orange peel: Offer depth and a bright citrus note that cuts through the richness.
- Olive oil: The medium‑to‑high‑smoke‑point oil is essential for confiting the vegetables.
- Bread, oats, nutritional yeast: The crumble’s base—combining the crunch of oats, the savory umami of nutritional yeast, and the comforting familiarity of bread.
- Beans: Add protein, body, and a subtle earthiness that balances the sauce.
- Oat fraiche: Gives the sauce a creamy, dairy‑free mouthfeel.
Step‑by‑Step Instructions
Below is a numbered list that pulls directly from the method array. Follow each step carefully, and you’ll end up with a dish that’s both elegant and comforting.
-
Heat the oven to 160 °C (fan) / gas 4.
First, confit the veg: put the carrot, parsnip, star anise, bay, garlic, and orange peel in a small oven dish, then pour over enough oil to submerge everything. Cover tightly with foil and put in the oven for 35–40 minutes until the veg is completely tender when pierced with a knife. -
Meanwhile, whizz the bread to a coarse crumb in a food processor (you could also tear or chop it into small chunks). Tip into a bowl, then stir in the oats and half the nutritional yeast. Season with a pinch of salt and pepper and set aside.
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Scoop the confit veg out of the oil and into a bowl (reserve the oil; see Don’t Waste It). Crush the confit garlic into a paste with a fork, then stir it into the veg along with the beans, oat fraiche, and remaining nutritional yeast. Season, then tip into an individual oven or pie dish. Add 3 Tbsp of the infused oil to the bread mixture and stir to combine. Use this to top the vegetable filling. Cover and chill or freeze until ready to cook (see Make Ahead).
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When ready to cook, heat the oven to 180 °C (fan) / gas 6. Bake the crumble on a tray for 30 minutes (or 40 minutes if cooking from frozen) until golden and crisp. Leave to stand for 5–10 minutes before serving.
Don’t Waste It
The oil that the vegetables are confited in is packed with flavor. Instead of discarding it, strain it through a fine sieve, strain out the solids, and store it in a small jar in the fridge. Use it to drizzle over salads, roasted veggies, or even as a base for a light vinaigrette.
Make Ahead
After assembling the crumble, cover the dish tightly with foil or plastic wrap and refrigerate for up to 24 hours or freeze for up to 3 months. When you’re ready to serve, just bake as directed. This makes it perfect for holiday parties where you want to prep in advance.
Serving Suggestions & Variations
Classic Presentation
- Plate: Spoon the confit mixture into a shallow bowl or serve directly from the oven dish.
- Topping: Sprinkle the golden crumble on top.
- Accompaniments: A simple green salad with a citrus vinaigrette, or a side of roasted Brussels sprouts, would complement the dish nicely.
- Beverage: A crisp white wine (like Sauvignon Blanc) or a sparkling apple cider pairs wonderfully.
Variations
| Variation | What to Add/Change | Why It Works |
|---|---|---|
| Add a touch of sweetness | 1 Tbsp maple syrup or a drizzle of honey (if you’re not strictly vegan) | Enhances caramelization and balances the savory notes. |
| Spice it up | ½ tsp smoked paprika or a pinch of cayenne | Adds depth and a subtle heat. |
| Swap beans | 100 g cooked chickpeas or black beans | Gives a different protein profile and flavor. |
| Make it dairy‑free | Use oat fraiche and nutritional yeast (already in the recipe) | Keeps the creamy texture without dairy. |
| Add herbs | Fresh thyme or rosemary during the final bake | Adds aromatic freshness. |
Leftovers
If you find yourself with leftovers, the crumble can be reheated in a skillet with a splash of vegetable broth to restore its crispness. Alternatively, crumble the leftovers and use them as a topping for a vegan pizza or a baked sweet potato.
Conclusion
The Confit Parsnip and Carrot Crumble is a testament to how simple, wholesome ingredients can be transformed into a dish that feels both luxurious and approachable. The confit technique brings out the natural sweetness of root vegetables, the oat‑based sauce adds velvety creaminess, and the crunchy crumble ties everything together with a satisfying bite.
Because the recipe is easy to follow, requires minimal hands‑on time, and can be made ahead, it’s an ideal choice for busy holiday cooks. Whether you’re entertaining a vegan guest or looking to expand your plant‑based repertoire, this dish delivers on flavor, texture, and visual appeal.
Give it a try this season, and you’ll discover that a humble carrot and parsnip can become the star of the holiday table. Happy cooking—and bon appétit!
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