- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 255
- Fat Content: 10g
- Saturated Fat Content: 4g
- Carbohydrate Content: 38g
- Sugar Content: 13g
- Fiber Content: 7g
- Protein Content: 7g
- Sodium Content: 0.4g
Sweet potato & parsnip bake
Ingredients
- sweet-potato - 800g sweet potato, peeled and cut into chunks
- parsnip - 800g parsnip, peeled and cut into chunks
- creme-fraiche - 200ml tub reduced-fat creme fraiche
- sage - 2 tbsp shredded sage
- wholegrain-mustard - 4 tsp wholegrain mustard
- butter - butter, for greasing
- granary-bread - 1 slice granary bread, finely chopped
- parmesan - 50g coarsely grated vegetarian-style parmesan
- pine-nut - 3 tbsp pine nut
Instructions
- Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the creme fraiche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
- Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining creme fraiche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Christmas parsnip recipe for 8 people, takes only 20 mins; recipe has sweet potato, parsnip, crème fraîche, sage, wholegrain mustard, butter, granary bread, parmesan and pine nut.
