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
  • 600g parsnip, 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 breadcrumb
  • 5 tbsp parmesan (or vegetarian alternative), coarsely grated
  • handful of flaked almonds
  • 1 tbsp olive oil
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.

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