Try something different this Christmas, combine parsnips with celeriac, nutmeg, sage and cream then top with crunchy breadcrumbs for an impressive side dish
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
Method
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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.
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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.