Apollonia Poilânes Winter Vegetable Crumble

Ingredients

• 1/2 cup (120 milliliters) 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 1/2- to 3/4-inch (1 1/2- to 2-centimeter) pieces
• 2 medium yellow or red beets, peeled and cut into thin wedges
• 1 cup (128 grams) coarsely ground bread crumbs
• 1 tablespoon (3 grams) finely chopped reserved fennel fronds
• 1/3 cup (28 grams) finely grated Parmigiano-Reggiano or other hard cheese (optional)
• 2 teaspoons (2 grams) finely grated orange or grapefruit zest

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