Parsnip & Celeriac Bake

Superhealthy, high in fibre

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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.