Parsnip & celeriac bake

almonds breadcrumb breadcrumbs celeriac christmas double cream flaked almond flaked almonds high in fibre mash nutmeg parmesan parnsip sage seasonal

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Source

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

50g fresh coarse breadcrumb

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.