Sweet potato & parsnip bake
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr
Vegetarian
Hig fibre, good source of vit C
- 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.
Get ahead
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.
Per serving
255 kcalories, protein 7g, carbohydrate 38g, fat 10 g, saturated fat 4g, fibre 7g, sugar 13g, salt 0.4 g
Recipe from Good Food magazine, December 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/74603/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 800g sweet potatoes , peeled and cut into chunks
- 800g parsnips , peeled and cut into chunks
- 200ml tub reduced-fat crème fraîche
- 2 tbsp shredded sage
- 4 tsp wholegrain mustard
- butter , for greasing
- 1 slice granary bread , finely chopped
- 50g coarsely grated vegetarian-style Parmesan
- 3 tbsp pine nuts
Buy ingredients
Search Good Food
Roast fillet of beef with shallots & mushrooms
See in the New Year with this timeless classic; a perfectly cooked fillet of beef
16
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr
Vegetarian
Hig fibre, good source of vit C
Ingredients
- 800g sweet potatoes , peeled and cut into chunks
- 800g parsnips , peeled and cut into chunks
- 200ml tub reduced-fat crème fraîche
- 2 tbsp shredded sage
- 4 tsp wholegrain mustard
- butter , for greasing
- 1 slice granary bread , finely chopped
- 50g coarsely grated vegetarian-style Parmesan
- 3 tbsp pine nuts
Per serving
255 kcalories, protein 7g, carbohydrate 38g, fat 10 g, saturated fat 4g, fibre 7g, sugar 13g, salt 0.4 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 November 2009
Joan Killeen rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 February 2010
cupcakeshake rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 April 2011
Emma rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 November 2011
debshendy rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 December 2011
PauliG rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 December 2011
Roxanna commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 December 2011
StormyRaincloud commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.