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 (39)

gemconyard's picture
5

How many does this dish feed? I have 12 round for xmas dinner and need to know if I should double the recipe?

weezeronald's picture

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

mooniegray's picture
5

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

gervais's picture
5

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.

bevrea's picture
5

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

robindavis's picture
5

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.

valharris's picture
5

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 !

knickers68's picture

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.

emmamoss's picture
5

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!

helloknitty's picture
5

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

mungogerry's picture

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

valharris's picture
5

How many would this dish would serve ?

fayfumbs's picture
5

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

saracrofts's picture
5

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.

datsie's picture

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

obuffrey's picture
5

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

sheilahowells's picture
5

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

sajona's picture
5

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

shirleywhitehouse's picture

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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