CELERIAC - Parsnip & Celeriac Bake

By Unblond1

Ingredients

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

Details

Servings 8

Preparation

Step 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

2. Make up to this stage, divide into 4 portions and freeze three. Defrost in fridge overnight.

3.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.

Calories 229.4
Total Fat 11.0 g
Saturated Fat 4.5 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.1 g
Cholesterol 19.6 mg
Sodium 166.9 mg
Potassium 681.7 mg
Total Carbohydrate 30.0 g
Dietary Fiber 5.4 g

Sugars 6.0 g

Protein 5.5 g