Parsnip & Celeriac Bake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 600 g parsnips, peeled and cubed
• 1 kg celeriac, peeled and cubed
• 25 g butter
• 4 tablespoons double cream
• freshly grated nutmeg, to taste
• 1 tablespoon chopped sage leaf
• 50 g fresh coarse breadcrumbs
• 5 tablespoons parmesan cheese, coarsely grated
• 3 tablespoons sliced almonds
• 1 tablespoon olive oil

Recipe

• 1 cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
• 2 mash with butter and cream; season.
• 3 add a grating of nutmeg.
• 4 stir in the sage and spoon into a buttered oven proof dish.
• 5 make up to this stage 1 day ahead or freeze for one month. defrost in fridge overnight.
• 6 heat oven to 190c/fan 170c/gas 5.
• 7 mix breadcrumbs, parmesan, almonds and oil together.
• 8 season, scatter over the mash.
• 9 bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.