Winter Root Mash With Buttery Crumbs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This creamiest of mash can be made the day before its needed and heated up in the oven on the day. Its so good and comforting, perfect for winter weather. Ingredients:
650 g (1 lb 7 oz) parsnips, cut into even-sized chunks |
650 g (1 lb 7 oz) swede (turnip), cut into same sized chunks as parsnips |
142 ml tub soured cream |
1 rounded tablespoon hot horseradish |
2 tablespoons fresh thyme leaves |
butter, for greasing |
for the butter crumb topping |
50 g (2 oz) butter |
1 small onion, finely chopped |
50 g (2 oz) fresh white breadcrumbs |
a small handful of fresh thyme leaves, plus extra for scattering |
25 g (1 oz) parmesan, coarsely grated |
Directions:
1. In a large pan of boiling salted water, cook the parsnips and swede, covered, for abouut 20 minutes until tender. Drain well, then mash them together using a masher or in a food processor until reasonably smooth but still with a bit of texture.
2. Stir in the soured cream, horseradish and thyme and season with salt and pepper.
3. Spoon into a buttered shallow ovenproof dish and put to one side. (It can be made up tothis point a day ahead).
4. MAKE THE TOPPING
5. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden.
6. Mix in the breadcrumbs and stir to brown and crisp a little.
7. Season with salt and pepper and add the thyme.
8. Take the pan off the heat. Spoon the misture casually over the top of the mash. Scatter over the parmesan.
9. Bake at Gas Mark 5/Fan oven 170c/190c for 35-40 minutes if cooking fromcold, 25-30 minutes if not, until golden and crisp on top.
10. Serve scattered with a few more thyme sprigs.
|
|