
If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac
Nutrition and extra info
- High in fibre
- Healthy
- Vegetarian
Nutrition: per serving
- kcal206
- fat13g
- saturates5g
- carbs18g
- sugars7g
- fibre8g
- protein6g
- salt0.58g
Ingredients
- 600g parsnip, peeled and cubed
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 1kg celeriac, peeled and cubed
Celeriac
sell-air-e-akThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 25g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp double cream
- freshly grated nutmeg
Nutmeg
nut-megOne of the most useful of spices for both sweet and savoury…
- 1 tbsp chopped sage leaves
Sage
sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
For the topping
- 50g fresh coarse breadcrumb
- 5 tbsp parmesan (or vegetarian alternative), coarsely grated
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful of flaked almonds
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.
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