- 800g sweet potato, peeled and cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 800g parsnip, peeled and cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 200ml tub reduced-fat crème fraîche
- 2 tbsp shredded sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 4 tsp wholegrain mustard
- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 slice granary bread, finely chopped
- 50g coarsely grated vegetarian-style Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 tbsp pine nut
Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Both the mash and bread and cheese mixture can be made two days ahead – the mash can be chilled in the buttered dish, and the crumbs kept in an airtight container until ready to bake.