Apollonia Poilâne makes Winter Vegetable Crumble | Play Me a Recipe podcast

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Episode description

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Episode description

Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.

Serves 4 as a main course, 6 as a side

½ cup (120 ml) extra-virgin olive oil

2 large onions, thinly sliced

Fine sea salt and freshly ground black pepper

4 garlic cloves, finely chopped

3 large carrots, peeled and sliced

2 large parsnips, peeled and sliced

1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces

1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces

2 medium yellow or red beets, peeled and cut into thin wedges

1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)

1 tablespoon (3 g) finely chopped reserved fennel fronds

⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)

2 teaspoons (2 g) finely grated orange or grapefruit zest

Preheat the oven to 400°F (200°C).

Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until softened, about 2 minutes. Transfer the mixture to a 9-inch (23-cm) square baking dish and spread it out evenly.

In a large bowl, toss the carrots, parsnips, fennel bulb, turnips, and beets with 2 tablespoons (30 ml) of the olive oil. Season well with salt and pepper. Spread over the onions in the baking dish.

Bake the crumble for 15 minutes, then reduce the heat to 350°F (180°C) and bake until the vegetables are just tender, about 45 minutes.

Meanwhile, in a medium bowl, combine the bread crumbs, chopped fennel fronds, the remaining 2 tablespoons (30 ml) olive oil, the cheese, if using, and the zest, and stir to mix.

Remove the baking dish from the oven and sprinkle with the bread crumbs. Bake until the crumbs are golden, about 15 minutes longer.

Serve warm or at room temperature.

Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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