Swede & parsnip bake

Swede & parsnip bake

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
227
protein
7g
carbs
37g
fat
7g
saturates
2g
fibre
5g
sugar
14g
salt
0.67g

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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Method

  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.

Recipe from Good Food magazine, December 2010

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Comments

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shlush's picture
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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
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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
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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
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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
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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.

adriana86's picture
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So tasty!

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

mummycancook's picture
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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
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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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