Apollonia Poilâne makes Winter Vegetable Crumble

<p>Join baker, <a href="https://www.masterclass.com/classes/apollonia-poilane-teaches-bread-baking">MasterClass instructor</a>, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.</p><p>On <i>Play Me a Recipe, </i>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.</p><p>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 <a href="playmearecipe.food52.com/episodes/apollonia-poilane-winter-vegetable-crumble-recipe-episode?t=2m38s">2:38</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/85109-winter-vegetable-crumble-recipe">Winter Vegetable Crumble</a></p><p><i>Serves 4 as a main course, 6 as a side</i></p><ul><li>½ cup (120 ml) extra-virgin olive oil</li><li>2 large onions, thinly sliced</li><li>Fine sea salt and freshly ground black pepper</li><li>4 garlic cloves, finely chopped</li><li>3 large carrots, peeled and sliced</li><li>2 large parsnips, peeled and sliced</li><li>1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces</li><li>1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces</li><li>2 medium yellow or red beets, peeled and cut into thin wedges</li><li>1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)</li><li>1 tablespoon (3 g) finely chopped reserved fennel fronds</li><li>⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)</li><li>2 teaspoons (2 g) finely grated orange or grapefruit zest</li></ul><ol><li>Preheat the oven to 400°F (200°C).</li><li>Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high