Healthy Christmas side dish recipe for 4 - 8 people, takes only 40 mins; recipe has parsnip, celeriac, butter, double cream, nutmeg, sage, breadcrumb, parmesan, flaked almond and olive oil.
Parsnip & celeriac bake
Course: Healthy Christmas side dish
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Parmesan: 5 tbsp parmesan (or vegetarian alternative), coarsely grated
- Olive Oil: 1 tbsp olive oil
- Butter: 25g butter
- Nutmeg: freshly grated nutmeg
- Breadcrumb: 50g fresh coarse breadcrumb
- Sage: 1 tbsp chopped sage leaves
- Parsnip: 600g parsnip, peeled and cubed
- Celeriac: 1kg celeriac, peeled and cubed
- Double Cream: 4 tbsp double cream
- Flaked Almond: handful of flaked almonds
Directions
- 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.
