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

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Comments

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marola's picture

Can anyone tell me if it would taste as nice if I left out the horseradish or could an alternative be recommended, unfortunately I can not buy it in Portugal. Ta.

tberesnevich's picture
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Very easy and tasty. Did it once without breadcrumbs and used creme fraiche and cheddar and it worked well. Great with baked beans and broccoli.

cazmoss24's picture
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Fantastic! I've made this recipe a few times over the past couple of years and it has always been a success. Tastes just as good if you make and freeze ahead.

yurrnae's picture

I like the sound of this recipe, but will have to tweak it for family health.
I'l;l have to add something like spinach to the mix (frozen chopped spinach nuggets are brilliant, for a whole load of things).
for the topping, I'd maybe substitute oats or oatmeal for the breadcrumbs.
I've earmarked this one to try soon.

Siobhan218's picture
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Excellent, really easy, especially as you can make it ahead. Served with chicken and red wine casserole with dumplings (GF recipe).

gilliangol's picture
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Easy, tasty and goes with anything! Like Sarah, I used creme fraiche instead of sour cream and it worked a treat. I put a good layer of breadcrumbs and parmesan on the top - lovely!

lgosden's picture

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?

forestnuter's picture
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Tastes great, a real treat if served with something mildly sweet.

izzylivy's picture
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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!

tibbo_im's picture
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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.

hazelm53's picture
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I used creme fraiche instead of soured cream, very tasty, I shall definitely make this again!

sarahben's picture
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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!

mpd265's picture
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Well received when I made it for a previous Christmas. Looking forward to making it again. Plenty to go round. Yummy

jxg011's picture

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.

denisewise's picture
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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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