Winter root mash with buttery crumbs

Winter root mash with buttery crumbs

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(33 ratings)

Prep: 50 mins - 1 hr Cook: 40 mins

Easy

Serves 10
A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving for 10

  • kcal158
  • fat9g
  • saturates5g
  • carbs17g
  • sugars0g
  • fibre5g
  • protein4g
  • salt0.57g
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Ingredients

  • 650g parsnips, cut into even chunks
    Parsnip

    Parsnip

    par-snip

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

  • 650g swede, cut into same size chunks as the parsnips
    Swede

    Swede

    sw-ee-d

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

  • 142ml tub soured cream
  • 1 rounded tbsp hot horseradish (English Provender is good)
  • 2 tbsp fresh thyme leaves

    Thyme

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

  • butter, for greasing
    Butter

    Butter

    butt-err

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

For the butter topping

  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g fresh white breadcrumbs (from about 4 slices)
  • a small handful thyme leaves, plus extra for scattering

    Thyme

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

  • 25g parmesan, coarsely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.

  2. Spoon into a buttered shallow ovenproof dish and put to one side.

  3. Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)

  4. Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) – until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.

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Comments, questions and tips

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evil_angelwings's picture
evil_angelwings
1st Oct, 2015
5.05
I used this as an alternative to mash on top of my Shepherd's pie... So good!
canvey
27th Dec, 2013
Tasted this last night round a friends house, very tasty. Couldn't wait to find the recipe to make it. Tried this site and eureka , thank you.
carol362636
19th Mar, 2013
5.05
Smashing! Do enough to freeze some as is very yummy.
dodgerinleeds
10th Feb, 2013
5.05
Really good, went down well with my birthday dinner guests.
breakfast1
19th Dec, 2012
5.05
I love this, I make it every christmas.
amyd1977
18th Nov, 2012
5.05
delicious! We have this with our sunday roast every week now. Big favourite with everyone!
ringo123
8th Nov, 2012
I've made this many times over the years, try adding mature grated cheddar to the topping mmmm
hlnharrison
8th Nov, 2012
3.05
I had vegetables, mostly carrots and swede, left over from a pot roast and used this recipe as a base for using them up. I used 0% greek yoghurt instead of soured cream and mature cheddar instead of parmesan as I happened to have them. It was surprisingly good and made something out of leftovers that would otherwise have gone in the bin.
powidl
22nd Feb, 2012
I have tried this recipe and in all the years I have been cooking have never come across anything as this. I rank myself as a pretty good cook and am well known as such but this concoction was literally inedible. The syrup does not go with the mixture the breadcrumb make it too dry and overall the texture and taste was minus,minus,minus. Never again!!!!
captainllama
13th Oct, 2015
Syrup?

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