Root Vegetable & Bean Crumble

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

This savoury crumble makes use of hearty parsnips, beans and leeks to create a simple family meal.

recipe updated Oct 8, 2019


  • Parsnip icon
    2 (200g)
  • Leek icon
    2 (180g)
  • Carrot icon
    2 (100g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Red wine icon
    Red wine
    300ml (1¼ cups)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400g (about 1¾ cups)
  • Vegetable stock icon
    Vegetable stock
    300ml (1¼ cups)
  • Lima beans icon
    Lima beans
    400g (about 1¾ cups)
  • Rosemary icon
    1 tbsp (4g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Whole wheat bread icon
    Whole wheat bread
    100g (about ½ cup)
  • Walnuts icon
    50g (about ½ cup)
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (8g)
  • Gruyère cheese icon
    Gruyère cheese
    100g (about ½ cup)


  • kCook icon Food processor
  • kCook icon Food processor bowl
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Large saucepan

Step preview

  1. Pre-heat oven - 180°C
  2. Add olive oil, parsnip, leek and carrot to a clean large saucepan
  3. Fry until softened - 5 min, medium heat
  4. Add red wine to the large saucepan
  5. Reduce
  6. Add canned chopped tomatoes, vegetable stock, lima beans and rosemary to the large saucepan
  7. Season with salt & pepper to taste
  8. Simmer - 15 min
  9. Transfer content of large saucepan to ceramic baking dish
  10. Add whole wheat bread, walnuts and fresh parsley to a clean food processor bowl
  11. Blend until crumbs form
  12. Transfer topping to ceramic baking dish
  13. Grate gruyère cheese into the ceramic baking dish
  14. Bake until golden brown - 30 min, 180°C
  15. Serve immediately
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