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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Superhealthy, high in fibre 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 |
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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