Winter root mash with buttery crumbs

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Angela Nilsen

8 ratings

Recipe by Angela Nilsen

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1. In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.
2. Spoon into a buttered shallow ovenproof dish and put to one side.
3. Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)
4. Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) - until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.

Per serving for 10

158 kcalories, protein 4g, carbohydrate 17g, fat 9 g, saturated fat 5g, fibre 5g, salt 0.57 g

Latest comments and suggestions

• Wise Food

  08 November 2007

  Wise Food rated and commented on this recipe

  

  This tastes gorgeous, I've made it a couple of times, been asked for the recipe by several people and it is a firm favourite at Christmas.

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• ange

  28 November 2007

  ange rated this recipe

  

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• Andimac

  06 December 2007

  Andimac commented on this recipe

  I made this on bonfire night and it went down a storm, especially with the veggies! Will definately be making ahead and popping into the freezer ready for Christmas Day.

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• Neverthesametwice!

  18 December 2007

  Neverthesametwice! commented on this recipe

  Well received when I made it for a previous Christmas. Looking forward to making it again. Plenty to go round. Yummy

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• Neverthesametwice!

  18 December 2007

  Neverthesametwice! rated this recipe

  

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• Sarah

  01 January 2008

  Sarah rated and commented on this recipe

  

  I made this for Boxing Day this year & everyone loved it! I used creme fraiche instead of soured cream. I'll definately be making it again!

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• haze

  24 January 2008

  haze rated and commented on this recipe

  

  I used creme fraiche instead of soured cream, very tasty, I shall definitely make this again!

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• troli

  09 February 2008

  troli rated and commented on this recipe

  

  I make this with sweded and carrots, as we don't like turnips. So I guess it's a little like an upmarket version of "neeps & tatties." My four year old son doesn't like swede, horseradish OR sour cream, but he will happily eat this. It's great mixed in with mashed potatoes, and we also like it as an alternative topping on cottage pie.

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• Izzylivy

  24 April 2008

  Izzylivy rated this recipe

  

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• Izzylivy

  24 April 2008

  Izzylivy commented on this recipe

  A legend in my family now! I don't like horseradish & didn't have sour cream so I subtituted with creme fraiche & some dijon mustard - wonderful! Have been asked to make this for every family occassion since!

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• Ben

  31 August 2008

  Ben rated and commented on this recipe

  

  Tastes great, a real treat if served with something mildly sweet.

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• MISCHEF

  18 November 2008

  MISCHEF commented on this recipe

  YUM YUM GET IN MY TUM! Love this recipe.. i added some chopped walnuts to the bread crumb topping and swapped the white bread for brown. Lovely.. Made a few time snow and never get bored.. we use the left overs as a topping to a cottage pie.. mmmmmmmm I guess you could use it to make fish cakes?

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Ingredients

• 650g parsnips , cut into even chunks
• 650g swedes , cut into same size chunks as the parsnips
• 142ml tub soured cream
• 1 rounded tbsp hot horseradish (English Provender is good)
• 2 tbsp fresh thyme leaves
• butter , for greasing

For the butter topping

• 50g butter
• 1 small onion , finely chopped
• 50g fresh white breadcrumbs (from about 4 slices)
• a small handful thyme leaves, plus extra for scattering
• 25g parmesan , coarsely grated

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Difficulty and servings

Serves 10

Preperation and cooking times

Prep 50 1 hr

Cook 40 mins

Vegetarian

Ingredients

• 650g parsnips , cut into even chunks
• 650g swedes , cut into same size chunks as the parsnips
• 142ml tub soured cream
• 1 rounded tbsp hot horseradish (English Provender is good)
• 2 tbsp fresh thyme leaves
• butter , for greasing

For the butter topping

• 50g butter
• 1 small onion , finely chopped
• 50g fresh white breadcrumbs (from about 4 slices)
• a small handful thyme leaves, plus extra for scattering
• 25g parmesan , coarsely grated

Per serving for 10

158 kcalories, protein 4g, carbohydrate 17g, fat 9 g, saturated fat 5g, fibre 5g, salt 0.57 g

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