Herb-Crusted Parsnip & Mushroom Bake

British winter tables have long favoured sweet parsnips beside earthy mushrooms. Here they bake with leeks under a crisp rosemary-thyme-sage and Parmesan panko crust that turns golden and deeply comforting.

Serves 4 · 25 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1½ lb parsnips
• 12 oz cremini mushrooms
• 2 medium leeks
• 3 garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh sage
• ¾ cup panko breadcrumbs
• ⅓ cup grated Parmesan
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ¾ tsp black pepper
• ½ cup vegetable broth

Instructions

1. 1Heat the oven to 400°F and lightly oil a 9-by-13-inch baking dish.
2. 2Peel the parsnips and cut them into ½-inch coins so they cook through evenly under the crust.
3. 3Wipe the mushrooms clean and quarter them; trim and thinly slice the white and light-green parts of the leeks, then rinse well to remove grit.
4. 4Warm olive oil in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed for 3 minutes until they release liquid and begin to brown.
5. 5Add the leeks and garlic, season with half the salt and pepper, and sauté another 4 to 5 minutes until the leeks soften and the mushrooms turn deep golden.
6. 6Scatter the parsnip coins across the bottom of the baking dish in an even layer, then spoon the mushroom-leek mixture over the top.
7. 7Drizzle the remaining olive oil and the vegetable broth over everything so the roots stay moist while baking.
8. 8In a small bowl combine the panko, Parmesan, rosemary, thyme, sage, and the rest of the salt and pepper; toss until the herbs are evenly distributed.
9. 9Sprinkle the herb crumb mixture generously over the vegetables, pressing lightly so it adheres.
10. 10Bake uncovered for 30 to 35 minutes until the parsnips are tender when pierced and the topping is deeply golden and crisp.
11. 11Let the bake rest 5 minutes so the juices settle, then scoop into bowls and serve hot.