Parsnip & celeriac bake

Parsnip & celeriac bake

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(33 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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

Nutrition and extra info

  • High in fibre
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal206
  • fat13g
  • saturates5g
  • carbs18g
  • sugars7g
  • fibre8g
  • protein6g
  • salt0.58g
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Ingredients

  • 600g parsnip, peeled and cubed
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1kg celeriac, peeled and cubed
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp double cream
  • freshly grated nutmeg
  • 1 tbsp chopped sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

For the topping

  • 50g fresh coarse breadcrumb
  • 5 tbsp Parmesan (or vegetarian alternative), coarsely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful of flaked almonds
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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Lmfoodie
28th Dec, 2015
Made this for Christmas Day , was lovely alternative to the usual roast parsnips , enjoyed by all guests
aahearne
7th Jan, 2014
5.05
Bought celeriac out of curiosity, had never tasted it before. This recipe was great, didn't change a thing. Empty plates all round even from 2yr old & a 4yr old!! Will def make again.
sangar
4th Dec, 2013
Loved it . Made a change to the normal veg dish
clairehughes079
24th Feb, 2013
5.05
This was lovely. Really easy to make ahead for Xmas day
valerygoat
24th Jan, 2013
I turned this into a main meal by adding some cashews and brazil nuts after mashing the parsnip and celeriac - lovely, a real winter warmer.
fairystoryteller
8th Oct, 2012
5.05
Made this for Sunday lunch to go with roast chicken and gammon and it went down very well. Three members of our family in their 80s had never tasted celeriac before and all of them really enjoyed this dish. I usually have a bag of breadcrumbs in the freezer but needed them all for bread sauce. So I used some dried breadcrumbs I had in the cupboard (the undyed ones!) and will definitely use these again in preference to fresh breadcrumbs as the topping was very crunchy and delicious.
vikkiekaye
2nd Dec, 2011
3.05
The celeriac was far too overpowering for us, however, the topping was very well received, so may use that for another dish!
choke2000
27th Nov, 2011
My girlfriend said this was awesome.
phantom
9th Mar, 2011
5.05
Lovely alternative to mashed potato, absolutely delicious!
nicole011270's picture
nicole011270
29th Jan, 2011
5.05
Delicious. I made it for Boxing Day with cold cuts and bubble and squeak.

Pages

mallory
20th Aug, 2016
The picture shown for this recipe looks more like roast potatoes than a mash, but no one else seems to have mentioned this. Is it actually the wrong picture or am I missing something?
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