Swede & parsnip bake

A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead

  • Prep:15 mins
    Cook:1 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 227
  • fat 7g
  • saturates 2g
  • carbs 37g
  • sugars 14g
  • fibre 5g
  • protein 7g
  • salt 0.67g


  • 1 medium swede (about 600g), peeled and cut into chunks
  • 500g parsnips, peeled and cut into chunks
  • 25g butter, plus a little extra
  • 4 tbsp golden syrup
  • 200g fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 1 tbsp olive oil
  • 2 thyme sprigs, leaves stripped


  1. Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month – defrost completely before baking.

  2. To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.

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