This savoury crumble looks just like apple crisp and is meant to be served for April Fools.  Serve with Mashed Potato "Ice Cream".

• 2 lb chicken thighs, skinned (1 kg)
• 4 parsnips (625 g)
• 2 turnips (375 g)
• 2 tbsp butter
• 1 onion, chopped
• 3 stalks celery, diced
• 3/4 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 3 tbsp cornstarch
• 3 tbsp all-purpose flour
  
  Crumble:
• 3 cups fresh bread crumbs
• 3/4 cup all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1/2 cup butter, melted

• In Dutch oven or large pan, bring 4 cups water to boil.
• Add chicken thighs; cover and simmer over meidum-low heat for 35 minutes or until juices run clear when chicken is pierced.
• With slotted spoon, transfer chicken to plate; let cool.
• Remove meat from bones; thinly slice and set aside.
• Crumble: Meanwhile, in bowl, combine bread crumbs, flour and Parmesan' drizzle with butter, pressing with fingertips to form small crumbs.
• Set aside.
• Peel parsnips and turnips.
• Cut parsnips in half lengthwise; cut crosswise into slices.
• Quarter turnips; cut crosswise into slices.  (Parnsips and turnips should end up looking like apple slices)
• Add parnsips and turnips to Dutch oven; bring to boil. 
• Cover, reduce heat and simmer for 5 minutes. 
• Drain, reserving stock; set vegetables aside.
• Skim fat from surface of stock and add enough water to make 3 1/2 cups if necessary; set aside.
• In same Dutch oven, melt butter over medium heat; fry onion, celery, salt, thyme and pepper, stirring occasionally, for about 10 minutes or until softened and light golden. 
• Stir in reserved liquid, chicken and vegetables; bring to boil.
• Meanwhile, in small bowl, whisk together cornstarch, flour and 1/3 cup cold water until smooth.
• Stir into chicken mixture; boil for 1 minute.
• Scrape into 13 x 9 inch glass baking dish; top with crumble.
• Bake on baking sheet in 375 F (190 C) oven for about 40 minutes or until topping is crisp and golden.

Notes:
I just used skinless, boneless chicken thighs.
Sizes of parsnips and turnips may vary greatly so I found the weights useful... instead of 2 turnips I only ended up using half a turnip to get 375 g worth!
Turnips are sometimes sold as rutabagas.
I didn't have Parmesan cheese so I subbed Romano cheese which I'd bought accidentally.

makes 6 servings @ 576 calories per serving