Parsnip & celeriac bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 600g parsnippeeled and cubed
- 1kg celeriacpeeled and cubed
- 25g butter
- 4 tbsp double cream
- freshly grated nutmeg
- 1 tbsp chopped sageleaves
For the topping
- 50g fresh coarse breadcrumb
- 5 tbsp parmesan(or vegetarian alternative), coarsely grated
- handful of flaked almonds
- 1 tbsp olive oil
Nutrition: per serving
- kcal206
- fat13g
- saturates5glow
- carbs18g
- sugars7g
- fibre8g
- protein6g
- salt0.58glow
Method
step 1
Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
step 2
Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.
