Caramelised carrots & onions
The perfect caramelised carrots to accompany any roast - try them alongside your Sunday lunch or Christmas turkey
Swede & parsnip bake
Serves 8
Easy
Prep:
Cook:
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead
Skip to ingredients
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- 1 medium swede(about 600g), peeled and cut into chunks
- 500g parsnipspeeled and cut into chunks
- 25g butterplus a little extra
- 4 tbsp golden syrup
- 200g fresh breadcrumbs
- 2 eggslightly beaten
- 1 tbsp olive oil
- 2 thymesprigs, leaves stripped
Nutrition: per serving
- kcal227
- fat7g
- saturates2g
- carbs37g
- sugars14g
- fibre5g
- protein7g
- salt0.67glow
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.
