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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
This is a really tasty alternative to potatoes as a side dish. It’s so easy to make and can be prepared ahead and simply baked when needed. I made this for friends at the weekend and it went really well with the lamb dish that I’d made. My kids also loved this, they aren’t big fans of mashed potato so this went down a treat. We’ll definitely be making this again.