Swede & parsnip bake

Swede & parsnip bake

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(10 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 1 medium swede (about 600g), peeled and cut into chunks
    Swede

    Swede

    sw-ee-d

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

  • 500g parsnips, peeled and cut into chunks
    Parsnip

    Parsnip

    par-snip

    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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

    Thyme

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

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.

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Comments, questions and tips

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shlush
14th Jan, 2013
3.05
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
26th Nov, 2012
1.05
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
19th Jan, 2012
1.05
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
3rd Jan, 2012
5.05
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
2nd Jan, 2012
Determined to try this recipe, it sounds great.
crumbles
28th Dec, 2011
5.05
Made this & froze it, for Christmas dinner, lovely, was really popular & none was left. Really easy & really tasty, will make again.
missflops
20th Nov, 2011
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
16th Sep, 2011
5.05
So tasty!
jennahead
31st Jan, 2011
Made ahead and froze this for christmas dinner, which worked very well. Everybody really liked it! Am making again today!
c0c0nut5
14th Jan, 2011
4.05
A hit on Christmas Day. Only used 2 tbsp of honey and this was sweet enough.

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