Parsnip & celeriac bake
If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac
Difficulty and servings
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian, Super healthy
High in fibre
- 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.
- 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, sugar 7g, salt 0.58 g
Recipe from Good Food magazine, December 2006.
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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
Superhealthy, 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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24 January 2013
Judi Badger commented on this recipe
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24 February 2013
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