Name: Parsnip & Celeriac Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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; 50 g fresh coarse breadcrumbs; 5 tablespoons parmesan cheese, coarsely grated; 3 tablespoons sliced almonds; 1 tablespoon olive oil

Recipe by PinkCherryBlossom

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Superhealthy, high in fibre

Ready In:: 1hr
Serves:
Units:

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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

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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