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
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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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lgosden
18th Nov, 2008
YUM YUM GET IN MY TUM! Love this recipe.. i added some chopped walnuts to the bread crumb topping and swapped the white bread for brown. Lovely.. Made a few time snow and never get bored.. we use the left overs as a topping to a cottage pie.. mmmmmmmm I guess you could use it to make fish cakes?
forestnuter
31st Aug, 2008
5.05
Tastes great, a real treat if served with something mildly sweet.
izzylivy
24th Apr, 2008
5.05
A legend in my family now! I don't like horseradish & didn't have sour cream so I subtituted with creme fraiche & some dijon mustard - wonderful! Have been asked to make this for every family occassion since!
tibbo_im
9th Feb, 2008
5.05
I make this with sweded and carrots, as we don't like turnips. So I guess it's a little like an upmarket version of "neeps & tatties." My four year old son doesn't like swede, horseradish OR sour cream, but he will happily eat this. It's great mixed in with mashed potatoes, and we also like it as an alternative topping on cottage pie.
hazelm53
24th Jan, 2008
5.05
I used creme fraiche instead of soured cream, very tasty, I shall definitely make this again!
sarahben
1st Jan, 2008
5.05
I made this for Boxing Day this year & everyone loved it! I used creme fraiche instead of soured cream. I'll definately be making it again!
mpd265's picture
mpd265
18th Dec, 2007
5.05
Well received when I made it for a previous Christmas. Looking forward to making it again. Plenty to go round. Yummy
jxg011
6th Dec, 2007
I made this on bonfire night and it went down a storm, especially with the veggies! Will definately be making ahead and popping into the freezer ready for Christmas Day.
denisewise
8th Nov, 2007
5.05
This tastes gorgeous, I've made it a couple of times, been asked for the recipe by several people and it is a firm favourite at Christmas.

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