Parsnip & celeriac bake

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Results 1-20

• 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

  ange rated this recipe

  

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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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• 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.

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• Valerie

  24 November 2008

  Valerie commented on this recipe

  How many would this dish would serve ?

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• 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.

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• 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.

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• 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!

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• 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.

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• 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 !

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• 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.

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• bev

  02 February 2009

  bev rated and commented on this recipe

  

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

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• janet

  04 July 2009

  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.

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• Moonie Gray

  24 November 2009

  Moonie Gray rated and commented on this recipe

  

  Nice with sausages..even the kids ate it with a dollop of ketchup!

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• Weeze

  04 December 2009

  Weeze commented on this recipe

  This is in my freezer all ready for Christmas day, can't wait to share it with my family, very yummy!

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

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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 (or vegetarian alternative), coarsely grated
• handful of flaked almonds
• 1 tbsp olive oil

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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 (or vegetarian alternative), 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, sugar 7g, salt 0.58 g

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