Parsnip & celeriac bake

Parsnip & celeriac bake

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

Prep: 20 mins Cook: 40 mins


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

Nutrition and extra info

  • before step 2
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal206
  • fat13g
  • saturates5g
  • carbs18g
  • sugars7g
  • fibre8g
  • protein6g
  • salt0.58g
Save to My Good Food
Please sign in or register to save recipes.


  • 600g parsnip, peeled and cubed



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

  • 1kg celeriac, peeled and cubed



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp double cream
  • freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 1 tbsp chopped sage leaves



    Popular 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 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Apr, 2020
Really easy to make and really tasty, makes quite a lot
9th Jan, 2020
Really simple, easy and quick to make but very tasty. Made this as a Christmas dinner accompaniment and everyone liked it.
25th Nov, 2017
This has become an absolute staple fall/winter side in our house since I first made it 4-5 years ago. We don't have double cream in the Netherlands so I use a lighter cream (slagroom), and it's fine. I also generally use slightly smaller portions of the veggies (300-400g parsnip and 600-800g celeriac) and more sage, but it always turns out delicious no matter how the portions vary.We love it so much!
18th Jul, 2017
I served this along with sprouts (and yes we actually do love them, even the kids) carrots and red cabbage as the veg component of Christmas dinner. Didn't bother with potatoes and everyone loved it
28th Dec, 2015
Made this for Christmas Day , was lovely alternative to the usual roast parsnips , enjoyed by all guests
7th Jan, 2014
Bought celeriac out of curiosity, had never tasted it before. This recipe was great, didn't change a thing. Empty plates all round even from 2yr old & a 4yr old!! Will def make again.
4th Dec, 2013
Loved it . Made a change to the normal veg dish
24th Feb, 2013
This was lovely. Really easy to make ahead for Xmas day
24th Jan, 2013
I turned this into a main meal by adding some cashews and brazil nuts after mashing the parsnip and celeriac - lovely, a real winter warmer.
8th Oct, 2012
Made this for Sunday lunch to go with roast chicken and gammon and it went down very well. Three members of our family in their 80s had never tasted celeriac before and all of them really enjoyed this dish. I usually have a bag of breadcrumbs in the freezer but needed them all for bread sauce. So I used some dried breadcrumbs I had in the cupboard (the undyed ones!) and will definitely use these again in preference to fresh breadcrumbs as the topping was very crunchy and delicious.


Jennifer Yates's picture
Jennifer Yates
14th Nov, 2019
Can i cook this pie and freeze it please
goodfoodteam's picture
16th Nov, 2019
Thanks for your question. For best results, we'd suggest freezing before step 2. All our freezable information appears above the nutritional information at the top of the recipe alongside a blue star symbol. If the blue star appears without any additional information that indicates freezing at the end of the recipe. We hope this helps in future.
20th Aug, 2016
The picture shown for this recipe looks more like roast potatoes than a mash, but no one else seems to have mentioned this. Is it actually the wrong picture or am I missing something?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?