Winter root mash with buttery crumbs

Winter root mash with buttery crumbs

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

Prep: 50 mins - 1 hr Cook: 40 mins


Serves 10
A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving for 10

  • kcal158
  • fat9g
  • saturates5g
  • carbs17g
  • sugars0g
  • fibre5g
  • protein4g
  • salt0.57g


  • 650g parsnips, cut into even chunks



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

  • 650g swede, cut into same size chunks as the parsnips
    Two slices of swede



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

  • 142ml tub soured cream
  • 1 rounded tbsp hot horseradish (English Provender is good)
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 2 tbsp fresh thyme leaves


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

  • butter, for greasing



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

For the butter topping

  • 50g butter



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

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g fresh white breadcrumbs (from about 4 slices)
  • a small handful thyme leaves, plus extra for scattering


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

  • 25g parmesan, coarsely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.

  2. Spoon into a buttered shallow ovenproof dish and put to one side.

  3. Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)

  4. Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) – until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Dec, 2010
This was delicious with carrots instead of swede/turnip and organic creme fraiche and I wish I'd made more. Will most definitely be making on a regular basis.
13th Jul, 2010
This is the best. I do this every Christmas and it disappears very quickly!
17th Dec, 2009
I made this last Christmas and it went down very well with the whole family. I'm not keen on horseraddish so when I made it this year I missed it out, it's in the freezer waiting to be used on Boxing Day
elainereeve's picture
28th Oct, 2009
We love this recipe - never fails to impress guests either. Is great to keep in the freezer as a standby & divide the recipe into smaller servings. Goes well with any roast, don't keep it just for Christmas!
20th Jul, 2009
Can anyone tell me if it would taste as nice if I left out the horseradish or could an alternative be recommended, unfortunately I can not buy it in Portugal. Ta.
29th Mar, 2009
Very easy and tasty. Did it once without breadcrumbs and used creme fraiche and cheddar and it worked well. Great with baked beans and broccoli.
14th Mar, 2009
Fantastic! I've made this recipe a few times over the past couple of years and it has always been a success. Tastes just as good if you make and freeze ahead.
4th Mar, 2009
I like the sound of this recipe, but will have to tweak it for family health. I'l;l have to add something like spinach to the mix (frozen chopped spinach nuggets are brilliant, for a whole load of things). for the topping, I'd maybe substitute oats or oatmeal for the breadcrumbs. I've earmarked this one to try soon.
16th Feb, 2009
Excellent, really easy, especially as you can make it ahead. Served with chicken and red wine casserole with dumplings (GF recipe).
26th Dec, 2008
Easy, tasty and goes with anything! Like Sarah, I used creme fraiche instead of sour cream and it worked a treat. I put a good layer of breadcrumbs and parmesan on the top - lovely!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?