Swede & parsnip bake

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• Silvercook

  19 December 2010

  Silvercook commented on this recipe

  Just made this to freeze for Christmas Day. I found one egg was enough and I only used one and a half tablespoons of syrup as I thought 4 was too much. It will save time on the day - more time to enjoy a glass of sparkly!

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• sinead

  27 December 2010

  sinead rated and commented on this recipe

  

  made this in advance for Christmas Day and froze it. very yummy and saved loads of time. i followed the recipe and didn't think it turned out too sweet with 4 tbsps of syrup. will be making again

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• mummycancook

  03 January 2011

  mummycancook rated and commented on this recipe

  

  Quite possibly one of the stars of the Christmas day feast and going to become a tradition in our house. I didn't find the 4tbsps too sweet either. Love by my husband and toddler too.

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• Pebbles

  14 January 2011

  Pebbles rated and commented on this recipe

  

  A hit on Christmas Day. Only used 2 tbsp of honey and this was sweet enough.

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• Jennahead

  31 January 2011

  Jennahead commented on this recipe

  Made ahead and froze this for christmas dinner, which worked very well. Everybody really liked it! Am making again today!

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• Adriana

  16 September 2011

  Adriana rated and commented on this recipe

  

  So tasty!

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• Miss Flops

  20 November 2011

  Miss Flops commented on this recipe

  Served this last last night with venison casserole. It was absolutely delicious. My guests didn't believe me when I said the dish contained golden syrup. It simply adds a delicate sweetness. Good dish to prepare in advance.

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• nic

  28 December 2011

  nic rated and commented on this recipe

  

  Made this & froze it, for Christmas dinner, lovely, was really popular & none was left. Really easy & really tasty, will make again.

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• Annie

  02 January 2012

  Annie commented on this recipe

  Determined to try this recipe, it sounds great.

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• carolann

  03 January 2012

  carolann rated and commented on this recipe

  

  This is lovely. And works well with maple instead of golden syrup (a smaller amount as suggested above). Also tastes good with carrots added as well.

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• maggy

  19 January 2012

  maggy rated and commented on this recipe

  

  Sorry, but this was way too sweet and bready for me. But I did like the smooth comforting texture of the pureed parsnips and will make them again - but without the rest of the ingredients.

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• Lushious

  26 November 2012

  Lushious rated and commented on this recipe

  

  Inclined to agree with Maggy. I think I would have preferred the parsnip and swede just as mash. Far too stodgy for my liking.

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• shlush

  14 January 2013

  shlush rated and commented on this recipe

  

  This meal was easy to make but I'm not sure if I will be making it again in the future. I served it with the caramelised carrots and onion they suggested goes well with this meal and I popped in a few martmite roast potatoes. It was really quite sweet and a bit stodgy in the end for my liking.

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Ingredients

• 1 medium swede (about 600g), peeled and cut into chunks
• 500g parsnips , peeled and cut into chunks
• 25g butter , plus a little extra
• 4 tbsp golden syrup
• 200g fresh breadcrumbs
• 2 eggs , lightly beaten
• 1 tbsp olive oil
• 2 thyme sprigs, leaves stripped

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian, Super healthy

Ingredients

• 1 medium swede (about 600g), peeled and cut into chunks
• 500g parsnips , peeled and cut into chunks
• 25g butter , plus a little extra
• 4 tbsp golden syrup
• 200g fresh breadcrumbs
• 2 eggs , lightly beaten
• 1 tbsp olive oil
• 2 thyme sprigs, leaves stripped

PER SERVING

227 kcalories, protein 7g, carbohydrate 37g, fat 7 g, saturated fat 2g, fibre 5g, sugar 14g, salt 0.67 g

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