Parsnip & celeriac bake

Name: Parsnip & celeriac bake
Cook time: 40 min
Total time: 1 h
Cuisine: British
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; 50g fresh coarse breadcrumb; 5 tbsp parmesan (or vegetarian alternative), coarsely grated; handful of flaked almonds; 1 tbsp olive oil

Cathryn Evans

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Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.8 out of 5.58 ratingsRate

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Try something different this Christmas, combine parsnips with celeriac, nutmeg, sage and cream then top with crunchy breadcrumbs for an impressive side dish

Freezable (before step 2 )

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal206
fat13g
saturates5g

low
carbs18g
sugars7g
fibre8g
protein6g
salt0.58g

low

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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A star rating of 4.8 out of 5.58 ratings

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