Winter root mash with buttery crumbs

Winter root mash with buttery crumbs

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(37 ratings)

Prep: 50 mins - 1 hr Cook: 40 mins

Easy

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

Ingredients

  • 650g parsnips, cut into even chunks
    Parsnip

    Parsnip

    par-snip

    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

    Swede

    sw-ee-d

    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

    Horseradish

    hors rad-ish

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

    It…

  • 2 tbsp fresh thyme leaves

    Thyme

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

  • butter, for greasing
    Butter

    Butter

    butt-err

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

For the butter topping

  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    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

    Thyme

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

  • 25g parmesan, coarsely grated
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  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.

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Comments, questions and tips

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passiflora
12th Dec, 2010
5.05
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.
smaclusky
13th Jul, 2010
5.05
This is the best. I do this every Christmas and it disappears very quickly!
sarahben
17th Dec, 2009
5.05
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
elainereeve
28th Oct, 2009
5.05
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!
marola
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.
tberesnevich
29th Mar, 2009
5.05
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.
cazmoss24
14th Mar, 2009
5.05
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.
yurrnae
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.
Siobhan218
16th Feb, 2009
5.05
Excellent, really easy, especially as you can make it ahead. Served with chicken and red wine casserole with dumplings (GF recipe).
gilliangol
26th Dec, 2008
5.05
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!

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