- 8
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
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