Swede & parsnip bake

Swede & parsnip bake

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(9 ratings)

Prep: 15 mins Cook: 1 hr


Serves 8
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal227
  • fat7g
  • saturates2g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein7g
  • salt0.67g
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  • 1 medium swede (about 600g), peeled and cut into chunks



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 500g parsnips, peeled and cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 25g butter, plus a little extra



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp golden syrup
  • 200g fresh breadcrumbs
  • 2 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 thyme sprigs, leaves stripped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month – defrost completely before baking.

  2. To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.

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Comments (13)

shlush's picture

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.

lisa_stone's picture

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

maggyfaz's picture

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.

carolann2410's picture

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.

eatwell7's picture

Determined to try this recipe, it sounds great.

crumbles's picture

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

missflops's picture

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.

jennahead's picture

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

c0c0nut5's picture

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

mummycancook's picture

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.

11sk11's picture

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

sophie97's picture

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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