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Sweet potato & parsnip bake

Sweet potato & parsnip bake

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal255
fat10g
saturates4g
carbs38g
sugars13g
fibre7g
protein7g
low insalt0.4g
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Ingredients

  • 800g sweet potato , peeled and cut into chunks
  • 800g parsnip , peeled and cut into chunks
  • 200ml tub reduced-fat crème fraîche
  • 2 tbsp shredded sage
  • 4 tsp wholegrain mustard
  • butter , for greasing
  • 1 slice granary bread , finely chopped
  • 50g coarsely grated vegetarian-style parmesan
  • 3 tbsp pine nut

Method

  • STEP 1

    Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.

  • STEP 2

    Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

RECIPE TIPS
GET AHEAD

Both the mash and bread and cheese mixture can be made two days ahead – the mash can be chilled in the buttered dish, and the crumbs kept in an airtight container until ready to bake.

Recipe from December 2009, December 2009

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Overall rating

Rating: 4 out of 5.9 ratings
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