By Sarah Morton

Creamy parsnip, leek & white bean crumble

Ingredients

4 servings

750gleeks

medium, trimmed, washed, halved and cut into 2cm lengths

700gparsnips

medium, 2 peeled and roughly chopped into 2cm pieces, 2 coarsely grated

3 Tbspolive oil

thyme

small, leaves picked

200mlcrème fraîche

2 clovesgarlic

peeled and finely chopped

zest of unwaxed lemon

the

1 tspcider vinegar

100mlvegetable stock

400gwhite haricot beans

drained and rinsed

For the crumble topping

75gjumbo rolled oats

40gbutter

cold, cubed

60gplain flour

30gpumpkin seeds

20gparmesan

finely grated

To serve

lemon-dressed salad

or greens

crusty bread

Instructions