Swede & parsnip bake

Swede & parsnip bake

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(12 ratings)

Prep: 15 mins Cook: 1 hr


Serves 8
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal227
  • fat7g
  • saturates2g
  • carbs37g
  • sugars14g
  • fibre5g
  • protein7g
  • salt0.67g
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  • 1 medium swede (about 600g), peeled and cut into chunks
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 500g parsnips, peeled and cut into chunks



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

  • 25g butter, plus a little extra



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

  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 200g fresh breadcrumbs
  • 2 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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…

  • 2 thyme sprigs, leaves stripped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  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.

  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.

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Comments, questions and tips

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Jessie Granger's picture
Jessie Granger
9th Jan, 2020
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.
14th Jan, 2013
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.
26th Nov, 2012
Inclined to agree with Maggy. I think I would have preferred the parsnip and swede just as mash. Far too stodgy for my liking.
19th Jan, 2012
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.
3rd Jan, 2012
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.
2nd Jan, 2012
Determined to try this recipe, it sounds great.
28th Dec, 2011
Made this & froze it, for Christmas dinner, lovely, was really popular & none was left. Really easy & really tasty, will make again.
missflops's picture
20th Nov, 2011
Served this last last night with venison casserole. It was absolutely delicious. My guests didn't believe me when I said the dish contained golden syrup. It simply adds a delicate sweetness. Good dish to prepare in advance.
16th Sep, 2011
So tasty!
31st Jan, 2011
Made ahead and froze this for christmas dinner, which worked very well. Everybody really liked it! Am making again today!


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