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6 ratings

Everyone would make this again

Recipe by Cathryn Evans

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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

Latest comments and suggestions

• dandy001

  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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• Montse

  10 November 2007

  Montse rated this recipe

  

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• ange

  28 November 2007

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• sajona

  28 November 2007

  sajona rated and commented on this recipe

  

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

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• Sheila`s

  19 January 2008

  Sheila`s rated and commented on this recipe

  

  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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• Kate's Food

  19 March 2008

  Kate's Food rated and commented on this recipe

  

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

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• Datsie

  24 March 2008

  Datsie commented on this recipe

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

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• Cuileann

  25 March 2008

  Cuileann rated and commented on this recipe

  

  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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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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Difficulty and servings

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian, Super healthy

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

Per serving

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

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