Parsnip & celeriac bake
This Christmas let’s try something different, combine parsnips with celeriac, nutmeg, sage, and cream then top with crunchy breadcrumbs for an impressive fest dish.
- Prep:20 mins
- Cook: 40 mins
- Easy
Ingredients
For the topping
Parsnip & celeriac bake method
Step: 1 Take a pan and cook parsnips in boiling salted water for 2 mins, then tip in the celeriac and boil together for about 8 mins. Strain well, and mash with butter and cream. Season, and then add a grating of nutmeg, mix in the sage, and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for about one month. Defrost in the fridge overnight.
Step: 2 Turn oven to 190C/fan 170C/gas 5. Meet breadcrumbs, Parmesan, almonds, and oil altogether. Season, scatter over the paste, and then bake for 35-40 mins from cold, 25-30 mins if not, then until the topping is crisp and golden, now it is ready to be dished out.
