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Parsnip & celeriac bake

Parsnip & celeriac bake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

  • Freezable (before step 2 )
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal206
fat13g
saturates5g
carbs18g
sugars7g
fibre8g
protein6g
low insalt0.58g
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Ingredients

  • 600g parsnip , peeled and cubed
  • 1kg celeriac , peeled and cubed
  • 25g butter
  • 4 tbsp double cream
  • freshly grated nutmeg
  • 1 tbsp chopped sage leaves

For the topping

  • 50g fresh coarse breadcrumb
  • 5 tbsp parmesan (or vegetarian alternative), coarsely grated
  • handful of flaked almonds
  • 1 tbsp olive oil

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, December 2006

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Overall rating

A star rating of 4.9 out of 5.40 ratings
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