Parsnip & Celeriac Bake

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 600
    g parsnips, peeled and cubed
  • 1
    kg celeriac, peeled and cubed
  • 25
  • 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
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DIRECTIONS

  • 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.
  • Mash with butter and cream; season.
  • Add a grating of nutmeg.
  • Stir in the sage and spoon into a buttered oven proof dish.
  • Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
  • Heat oven to 190C/fan 170C/gas 5.
  • Mix breadcrumbs, Parmesan, almonds and oil together.
  • Season, scatter over the mash.
  • Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.
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