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Parsnip & celeriac bake

By Cathryn Evans

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Prep:20 mins
Cook:40 mins

Easy

Nutrition per serving

kcal 206
fat 13g
saturates 5g
carbs 18g
sugars 7g
fibre 8g
protein 6g
salt 0.58g

Ingredients

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

Method

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. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
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.

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