Swede & parsnip bake
By Good Food
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead
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Prep:15 mins
Cook:1 hrs
- Serves 8
- Easy
Nutrition per serving
-
kcal 227
-
fat 7g
-
saturates 2g
-
carbs 37g
-
sugars 14g
-
fibre 5g
-
protein 7g
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salt 0.67g
Ingredients
- 1 medium swede (about 600g), peeled and cut into chunks
- 500g parsnips, peeled and cut into chunks
- 25g butter, plus a little extra
- 4 tbsp golden syrup
- 200g fresh breadcrumbs
- 2 eggs, lightly beaten
- 1 tbsp olive oil
- 2 thyme sprigs, leaves stripped
Method
Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month – defrost completely before baking.
To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.
