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Nutrition: per serving

  • kcal227
  • fat7g
  • saturates2g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein7g
  • salt0.67g
    low
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (14)

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Overall rating

A star rating of 3.5 out of 5.12 ratings
Jessie Granger avatar

Jessie Granger

A star rating of 3 out of 5.

It's okay but nothing too special. I halved the golden syrup like others suggested and it was still rather sweet. If I were to make it again I'd probably include garlic and more herbs in the mash, and then add something to the crumb like ground almonds to give it a bit more oomph.

shlush

A star rating of 3 out of 5.

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

A star rating of 1 out of 5.

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

A star rating of 1 out of 5.

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

A star rating of 5 out of 5.

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.

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