Swede & Parsnip Bake

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

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  227

• Protein

  7g

• Carbs

  37g

• Fat

  7g

• Saturates

  2g

• Fibre

  5g

• Sugar

  14g

• Salt

  0.67g

Ingredients

• 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

Directions

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.

Categories: All Christmas