Total Time
1hr
Prep 20 mins
Cook 40 mins

Superhealthy, high in fibre

Ingredients Nutrition

  • 600 g parsnips, peeled and cubed
  • 1 kg celeriac, peeled and cubed
  • 25 g butter
  • 4 tablespoons double cream
  • freshly grated nutmeg, to taste
  • 1 tablespoon chopped sage leaf
  • FOR THE TOPPING

  • 50 g fresh coarse breadcrumbs
  • 5 tablespoons parmesan cheese, coarsely grated
  • 3 tablespoons sliced almonds
  • 1 tablespoon olive oil

Directions

  1. Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
  2. Mash with butter and cream; season.
  3. Add a grating of nutmeg.
  4. Stir in the sage and spoon into a buttered oven proof dish.
  5. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
  6. Heat oven to 190C/fan 170C/gas 5.
  7. Mix breadcrumbs, Parmesan, almonds and oil together.
  8. Season, scatter over the mash.
  9. Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

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