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Parsnip & celeriac bake

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 206
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 7
  • Protein 6
  • Fat 13
  • Fibre 8
  • Salt 0.58

Nutrition per serving

  • Calories 206
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 7
  • Protein 6
  • Fat 13
  • Fibre 8
  • Salt 0.58

Ingredients

  • 600g parsnips, peeled and cubed
  • 1kg celeriac, peeled and cubed
  • 25g butter
  • 4 tbsp double cream
  • freshly grated nutmeg
  • 1 tbsp chopped sage leaves
  • 50g fresh coarse breadcrumbs
  • 5 tbsp parmesan (or vegetarian alternative), coarsely grated
  • handful of flaked almonds
  • 1 tbsp olive oil

Method

  1. Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.

  2. Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

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