I've been a bit obsessed with this dish lately. The recipe makes enough for 4 people, but I'm pretty sure I could eat the whole thing by myself over the course of 24 hours.
- 1 1/2 cups cream
- 2 bay leaves
- pinch of nutmeg
- cinnamon stick
- 4 medium parsnips
- 1 bunch of kale
- 1/4 quarter loaf of bread (preferably a few days old)
- 3/4 cup walnuts
- olive oil
- salt and pepper
Preheat the oven to about 200 degrees.
Combine the cream with the bay leaves, nutmeg and cinnamon stick in a small saucepan and simmer on low heat for about 5 minutes. Meanwhile, thinly slice the parsnips and chop the kale.
Cover the bottom of a large baking dish with parsnip slices, followed by kale pieces. Sprinkle with a little salt a pepper, and spoon abut 1/4 of the cream over the vegetables. Layer the rest of the vegetables, sprinkling a little salt and pepper on each layer. Once all the parsnip and kale has been layered in the dish, pour on the remaining cream (be sure to remove the cinnamon stick and bay leaves). Cover the dish with tinfoil and place in the oven for 30-40 minutes or until the parsnip is cooked through.
In the meantime, prepare the bread and walnut crumble. If the bread is very fresh, it may be a good idea to slice it and put it in the oven for about 5 minutes and then leave them to cool for another 10 minutes, just to dry it out a little. Put the bread slices in a food processor and process to form a uniform bread crumb. Add the walnuts and process very briefly so the walnuts are only coarsely chopped.
Once the parsnips are cooked through, remove the tinfoil from the baking dish and spread the bread and walnut crumble on top. Drizzle olive oil over the crumble before returning the baking dish to the oven for 10-15 minutes so the crumble is golden and crispy.