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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
  • Vegetarian
  • Healthy

Nutrition: per serving

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

  • 600g parsnip, peeled and cubed

    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

    sell-air-e-ak

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

  • 25g 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

    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

    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

    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)

Lmfoodie's picture

Made this for Christmas Day , was lovely alternative to the usual roast parsnips , enjoyed by all guests

aahearne's picture
5

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's picture

Loved it . Made a change to the normal veg dish

clairehughes079's picture
5

This was lovely. Really easy to make ahead for Xmas day

valerygoat's picture

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's picture
5

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's picture
3

The celeriac was far too overpowering for us, however, the topping was very well received, so may use that for another dish!

choke2000's picture

My girlfriend said this was awesome.

phantom's picture
5

Lovely alternative to mashed potato, absolutely delicious!

nicole011270's picture
5

Delicious. I made it for Boxing Day with cold cuts and bubble and squeak.

rosygirl's picture
5

Made this for the first time today as I had a lot of parsnips left after Christmas. Served as aside with beef stew but my veggie husband had it as main. We all enjoyed it (grown ups more than children) and would make it again. Next time I think I would make the breadcrumbs chunkier so that the topping is a thicker layer.

cjeajj's picture

We first tried this as a side dish and it was really tasty. It was so substantial that we next served it as a main course to great effect. Our friends really enjoyed it and there were no leftovers (which was a little disappointing in one way!) - and two friends asked for the recipe!! I strongly recommend this recipe.

vanobes's picture
5

I get a celeriac in my veg box reguluarly and I always make sure I use everything. Myself and my family don't like celeriac, I mean really really dislike it and it is something we have to endure in root mash etc when it arrives. Seriously, it smells vile - my husband likens it to CS gas!! This recipe is wonderful!!! I followed it to the letter and there were clean plates all round. It was truly delicious. I will be making this every time I get one and from now on we will enjoy it!! Hurrah!!

nglyde's picture
4

I made this to serve with Christmas dinner and it was enjoyed by all. First time I had treid celeriac and loved it. My 9 year old son did try this and said it was ok, but not bad for the first time of trying a new food. Was great to make ahead and chill the day before so no fussing around on the day. Really lovely taste, the almonds and breadcrumbs give it a lovely consistency and really enjoyable.

doitdangle's picture

Cooked this on Christmas day for my father who is a vegetarian. It went down very well, not only him, but with everyone else.

Very tasty indeed and really easy. Cooked a week ahead and froze, so just needed to put the breadcrumbs on and whack in the oven on Xmas day.

joannepd's picture
5

So easy to make . Loved the creamy texture contrasted with the crunchy flavoursome topping. Everyone enjoyed it with roast gammon. Will definiteley make again.

briller's picture
5

This should be a must for all,easy,tasty,lovely with sausages,good freezer standby.

huddo_66's picture
5

A firm favourite with old & young. Made and frozen in advance. This will be on our Christmas table for the 3rd year running.

gemconyard's picture
5

Loved it! I made this the day before ready for our christmas dinner, it was delicious and everyone commented on it, even those who don't usually eat parsnips, will be making again.

moore_lauren50athotm's picture
5

Made it last year - gorgeous. Would double to serve 12

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