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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.16 Kcal (1654 kJ) | ||
| Calories from fat | 141.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.69g | 24% | |
|---|---|---|---|
| Cholesterol | 21.64mg | 7% | |
| Sodium | 477.04mg | 20% | |
| Potassium | 1375.02mg | 29% | |
| Total Carbs | 53.7g | 18% | |
| Sugars | 13.22g | 53% | |
| Dietary Fiber | 13.51g | 54% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 45.7mg | 76% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.6mg | 25% | |
| Calcium | 331.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 86.66 Kcal (363 kJ) | ||
| Calories from fat | 30.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 24% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 7% | |
| Sodium | 104.61mg | 20% | |
| Potassium | 301.54mg | 29% | |
| Total Carbs | 11.78g | 18% | |
| Sugars | 2.9g | 53% | |
| Dietary Fiber | 2.96g | 54% | |
| Protein | 2.74g | 25% | |
| Vitamin C | 10mg | 76% | |
| Iron | 1mg | 25% | |
| Calcium | 72.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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