600g parsnips, peeled and cubed

1kg celeriac, peeled and cubed

25g butter

2 tbsp double cream

Freshly grated nutmeg

1 tbsp chopped sage leaves

 

For the topping:

50g fresh breadcrumbs

5 tbsp parmesan, grated

1 tbsp olive oil

1. Cook the parsnips in a pan of boiling salted water for 2 minutes, then add the celeriac and cook for a further 8 minutes, until the parsnip and celeriac is soft. Drain well and mash with the butter and cream. Stir in the nutmeg, sage and season, then spoon into a buttered ovenproof dish.

2. Heat oven to 190C. Mix the breadcrumbs, cheese and oil together, then scatter over the dish. Bake for 25 – 30 mins, until the topping is crisp and golden.

 

Recipe source: BBC Good Food