Name: Swede & parsnip bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: British
Ingredients: 1 medium swede (about 600g), peeled and cut into chunks; 500g parsnips peeled and cut into chunks; 25g butter plus a little extra; 4 tbsp golden syrup; 200g fresh breadcrumbs; 2 eggs lightly beaten; 1 tbsp olive oil; 2 thyme sprigs, leaves stripped

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Swede & parsnip bake

Swede & parsnip bake

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 3.7 out of 5.14 ratingsRate

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A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead

Freezable

Healthy

Vegetarian

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A star rating of 4.7 out of 5.43 ratings

Ingredients

Nutrition

Units:

MetricUS

1 medium swede

(about 600g), peeled and cut into chunks
500g parsnips

peeled and cut into chunks
25g butter

plus a little extra
4 tbsp golden syrup
200g fresh breadcrumbs
2 eggs

lightly beaten
1 tbsp olive oil
2 thyme

sprigs, leaves stripped

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Nutrition: per serving

kcal227
fat7g
saturates2g
carbs37g
sugars14g
fibre5g
protein7g
salt0.67g

low

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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A star rating of 3.7 out of 5.14 ratings

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