Parsnip & celeriac bake

Recipe uploaded by

Cathryn Evans

13 ratings

Recipe by Cathryn Evans

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Montse

  10 November 2007

  Montse rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ange

  28 November 2007

  ange rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Datsie

  24 March 2008

  Datsie commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fay

  18 November 2008

  fay rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Valerie

  24 November 2008

  Valerie commented on this recipe

  How many would this dish would serve ?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mungogerry

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HelloKnitty

  26 December 2008

  HelloKnitty rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Petey's Grub

  04 January 2009

  Petey's Grub rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• knickers

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Valerie

  10 January 2009

  Valerie rated and commented on this recipe

  

  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 !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robbycoolboy

  17 January 2009

  Robbycoolboy rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bev

  02 February 2009

  bev rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  Today

  janet rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3061/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk