Parsnip & Celeriac Bake

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

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  206

• Protein

  6g

• Carbs

  18g

• Fat

  13g

• Saturates

  5g

• Fibre

  8g

• Sugar

  7g

• Salt

  0.58g

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
• For the topping
• 50g fresh coarse breadcrumbs
• 5 tbsp parmesan (or vegetarian alternative), coarsely grated
• handful of flaked almonds
• 1 tbsp 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 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.

Categories: All Christmas, Vegetables