Parsnip & celeriac bake

Parsnip & celeriac bake

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Vegetarian Freezable

Vegetarian, Super healthy

High in fibre

Method

  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.
  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.

Per serving

206 kcalories, protein 6g, carbohydrate 18g, fat 13 g, saturated fat 5g, fibre 8g, salt 0.58 g

Recipe from Good Food magazine, December 2006.

Latest comments and suggestions

  • 10 November 2007

    dandy001 commented on this recipe

    Can be made well in advance and makes a really good simple side dish to christmas dinner. I am making it again this year but twice as much as everyone wanted some on boxing day too.

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  • 10 November 2007

    Montse rated this recipe

    5 stars

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  • 28 November 2007

    ange rated this recipe

    5 stars

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  • 28 November 2007

    sajona rated and commented on this recipe

    5 stars

    Had this on Christmas Day last year and it was gorgeous! Definately no leftovers!

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  • 19 January 2008

    Sheila`s rated and commented on this recipe

    5 stars

    This is excellent. All the family loved it and now cant make it often enough!! Great as it can also be made in advance

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  • 19 March 2008

    Kate's Food rated and commented on this recipe

    5 stars

    Delicious - but even better if you add a beaten egg to the mixture. It makes it more light and fluffy.

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  • 24 March 2008

    Datsie commented on this recipe

    This is great with a Sunday roast. The gannets ate the lot!

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  • 25 March 2008

    Cuileann rated and commented on this recipe

    5 stars

    I didn't have double cream to hand so I switched the nutmeg, butter and double cream for half of a herb and garlic Boursin. It worked just as well.

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  • Binder photo fay

    18 November 2008

    fay rated and commented on this recipe

    5 stars

    This goes great with a Sunday Roast and freezes well. Made several times now and will make again for Christmas.

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  • 24 November 2008

    Valerie commented on this recipe

    How many would this dish would serve ?

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  • 26 November 2008

    mungogerry commented on this recipe

    Easy but fabulous. I made this for Christmas dinner last year, and the family loved it. It has been requested for this year.

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  • 26 December 2008

    HelloKnitty rated and commented on this recipe

    5 stars

    Delicious, especially the crunchy topping. Freezes and reheats really well. Lovely flavour that goes so well with ham.

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  • 04 January 2009

    Petey's Grub rated and commented on this recipe

    5 stars

    This is fab - tasted great and something different to do with Parsnips - liked it that I could prepare in advance....a definate for next year!

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  • 07 January 2009

    knickers commented on this recipe

    i made this at christmas, and although it sounds a little strange it was absolutely lovely, even those that dont normally eat parsnips loved it. and the crunchy slightly cheesy topping just finishes it off superbly. will definitely be making again.

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  • 10 January 2009

    Valerie rated and commented on this recipe

    5 stars

    A wonderful veg recipe Great to prepare and keep, also freezes very well Have not served this to anyone who did not want recipe, even none cookers !

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  • 17 January 2009

    Robbycoolboy rated and commented on this recipe

    5 stars

    A great recipe - proved really popular with everyone I have served it to. Its great to have a veg dish all sorted beforehand when doing a roast.

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  • Binder photo bev

    02 February 2009

    bev rated and commented on this recipe

    5 stars

    freezes really well didn't have time to make topping but still lovely

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  • Today

    janet rated and commented on this recipe

    5 stars

    This went down a storm a few Christmases ago.I would suggest that you take out the 'core ' from the parsnips as when you mash them they have a tendancy to be rather woody and can spoil the whole dish.

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Difficulty and servings

Easy

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Vegetarian Freezable

Vegetarian, Super healthy

High in fibre

Superhealthy, high in fibre

Ingredients

  • 600g parsnips , peeled and cubed
  • 1kg celeriac , peeled and cubed
  • 25g butter
  • 4 tbsp double cream
  • freshly grated nutmeg
  • 1 tbsp chopped sage leaves

FOR THE TOPPING

  • 50g fresh coarse breadcrumbs
  • 5 tbsp parmesan , coarsely grated
  • handful of flaked almonds
  • 1 tbsp olive oil
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Per serving

206 kcalories, protein 6g, carbohydrate 18g, fat 13 g, saturated fat 5g, fibre 8g, salt 0.58 g

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