Roasted Apple and Parsnip with Cornbread Crumble
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Side
This side dish screams fall in the best way. It includes two types of apples — Honey Crisp and Granny Smith — along with parsnips, another seasonal star. Topping the apples and parsnips with crumbled cornbread adds sweetness and texture, while shredded Gruyère and white cheddar create a rich, savory blanket of cheese. Once done roasting, sprinkle with fresh thyme and enjoy.
Ingredients
- 2 Honey Crisp apples
- 1 Granny Smith apple
- 2 large parsnips
- 4 Tbsp olive oil
- 1/4 cup shredded gruyere cheese
- 1/4 cup shredded white cheddar cheese
- 1/2 cup crumbled Citarella cornbread
- 3 Tbsp butter, cubes
- 2 Tbsp fresh thyme, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cut apples in half and remove core. Carefully, using a mandolin slice apples to 1/8 inch thickness.
- Using a vegetable peeler, peel parsnip into long ribbons.
- Toss apples and parsnips with 2 tablespoons of olive oil, salt and pepper. Shingle into a round pie dish, lined with parchment paper.
- Top with cheese and crumbled cornbread. Drizzle with remaining olive oil and scatter butter cubes on top. Sprinkle half the thyme on top and bake for 25-30 minutes until cheese is melted and cornbread is golden brown.
- Remove from oven and garnish with remaining fresh thyme.
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