Pumpkin & parsnip crumble

18 January 2016


“A pumpkin and parsnip crumble dish weighs 80 grams on Pluto” cosmic fun fact 

Our cosmic desires do not yet allow us to cultivate potatoes on Mars like Matt Damon, so until our takeoff we will try to go with our local and seasonal products. Currently on the Alsatian market stalls I find a lot of squashes. Butternuts, Pumpkins, Red Kuris, … After having roasted them, souped them and even used them in desserts, I got a bit bored and looked for new squashy dishes to make. So today I came up with a crumble, along with a few parsnips. I used walnuts and almonds for some more crunchiness.

Bon appétit cosmonauts!

Ingredient (2 persons):

. 70g Almond

. 70g Walnut kernel

. 80g Salted butter

. 120g Flour

. Half of a medium sized Red Kuri squash or 1/4 of a Pumpkin

. 1 parsnip

. A log of Goat cheese

. Thyme

. Olive oil

. Salt and pepper




Mix the almonds and walnuts until you get a thick powder.



Mix the flour and the powdered nuts.



Cut the butter into cubes and add it to your mixture to form crumbles. Refrigerate the crumble while you prepare the vegetables.

deux mains emmiellent du crumble

Now for the vegetables : Cut the pumpkin and the parsnip into cubes and place them in a dish.



Add 4 teaspoons of olive oil and mix.

verser de l'huile d'olive sur un crumble


Add salt and pepper, then add the thyme.

saler et poivrer un crumble


Bake for 45 minutes at 180 ° C (the legumes should become soft).



Cover the top of your dish with goat slices.

poser du fromage de chèvre sur un crumble


Add the crumble.

recette d'un crumble salé
Bake for 15 minutes at 180 ° C.




To add some crunch and flavor you can grill a thin slice of bacon and place it on your crumble with remainings of your crushed almonds.

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5 Commentaires

  • Reply Sofia 26 January 2016 at 6:06 PM

    Bonjour! Cute cosmic fun fact, how did you calculate that? xx

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