Winter root mash with buttery crumbs

Winter root mash with buttery crumbs

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(30 ratings)

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Cooking time

Prep: 50 mins - 1 hr Cook: 40 mins

Skill level

Easy

Servings

Serves 10

A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving for 10

kcalories
158
protein
4g
carbs
17g
fat
9g
saturates
5g
fibre
5g
sugar
0g
salt
0.57g

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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Method

  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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Comments, questions and tips

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Comments

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canvey's picture

Tasted this last night round a friends house, very tasty. Couldn't wait to find the recipe to make it. Tried this site and eureka , thank you.

carol362636's picture
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Smashing! Do enough to freeze some as is very yummy.

dodgerinleeds's picture
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Really good, went down well with my birthday dinner guests.

breakfast1's picture
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I love this, I make it every christmas.

amyd1977's picture
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delicious! We have this with our sunday roast every week now. Big favourite with everyone!

ringo123's picture

I've made this many times over the years, try adding mature grated cheddar to the topping mmmm

hlnharrison's picture
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I had vegetables, mostly carrots and swede, left over from a pot roast and used this recipe as a base for using them up. I used 0% greek yoghurt instead of soured cream and mature cheddar instead of parmesan as I happened to have them. It was surprisingly good and made something out of leftovers that would otherwise have gone in the bin.

powidl's picture

I have tried this recipe and in all the years I have been cooking have never come across anything as this. I rank myself as a pretty good cook and am well known as such but this concoction was literally inedible. The syrup does not go with the mixture the breadcrumb make it too dry and overall the texture and taste was minus,minus,minus. Never again!!!!

sciencegirl's picture
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My boyfriend loved me twice as much after I made this.

katiebutler's picture
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This is lovely great for numbers and dead easy

mandybroon's picture

This is a great recipe for Christmas - very easy to make, can freeze in advance and goes straight from freezer to oven so can be prepared well in advance. A favourite for Christmas dinner every year!

candj23's picture
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Served this with a Beef & Mushroom Casserole. It was absolutely fantastic and went down well with all my guests. Definitely a favorite now and one that I am sure to be making many times in the colder months. Delicious.

libby17's picture
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Made this for a family gathering and there was masses for everyone - certainly serves more than 10. Great to make beforehand - it turned out fine after being frozen. Impressive too! Will make it again.

julietulip's picture
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WOW ... what a treat. Really loved this recipe and will definitely make it again!! Was gutted that hubby wanted the leftovers for work as I'd have happily finished the lot!!! I tweaked the recipe slightly to use what I'd got in ... so mine had mascarpone instead of creme fraiche; a generous sprinkle of cayenne pepper instead of horseradish; dried thyme instead of fresh; and a mixture of cheddar and fresh parmesan in the topping. The vegetables I used were potatoes, sweet potato, parsnip and swede. Easy recipe.
Thoroughly recommend and went great with the sticky cranberry pork recipe on this site. YUM YUM!!!

bridinb's picture
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This recipe is amazing and ery easy to make! We had it yesterday as a side dish with our Christmas dinner and everybody loved it. As we are big fans of carrot and parsnip mash I used carrots instead of swedes, the sour cream gives it a gorgeous creamy texture and it is very moreish! I halved the recipe for 4 people and it was more than enough. Delicious!

smaclusky's picture
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Love it. Make it on nearly every occasion - especially Christmas!

passiflora's picture
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This was delicious with carrots instead of swede/turnip and organic creme fraiche and I wish I'd made more. Will most definitely be making on a regular basis.

smaclusky's picture
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This is the best. I do this every Christmas and it disappears very quickly!

sarahben's picture
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I made this last Christmas and it went down very well with the whole family. I'm not keen on horseraddish so when I made it this year I missed it out, it's in the freezer waiting to be used on Boxing Day

elainereeve's picture
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We love this recipe - never fails to impress guests either. Is great to keep in the freezer as a standby & divide the recipe into smaller servings. Goes well with any roast, don't keep it just for Christmas!

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