April 14, 2020
Source: BBC Good Food
Photo Source: Unsplash,
Preparation and cooking time
Prep: 20 mins
Cook: 40 mins
Easy
Try something different this Christmas, combine parsnips with celeriac, nutmeg, sage and cream then top with crunchy breadcrumbs for an impressive side dish
Freezable (before step 2 )
Nutrition: per serving | ||
Highlight | Nutrient | Unit |
kcal | 206 | |
fat | 13g | |
low in | saturates | 5g |
carbs | 18g | |
sugars | 7g | |
fibre | 8g | |
protein | 6g | |
low in | salt | 0.58g |
Ingredients
600g parsnip, peeled and cubed
1kg celeriac, peeled and cubed
25g butter
4 tbsp double cream
1 tbsp chopped sage leaves
For the topping
50g fresh coarse breadcrumb
5 tbsp parmesan (or vegetarian alternative), coarsely grated
handful of flaked almonds
1 tbsp olive oil
Method
STEP 1
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.
STEP 2
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.
How can you introduce more (organic or natural) fresh vegetables and fruits into your diet? How could this impact the environment? How could a home garden contribute to your and your family's overall health?
Share the wealth of health with your colleagues and friends by sharing this article with 3 people today.
If this article was helpful to you, donate to the Shidonna Raven Garden and Cook E-Magazine Today. Thank you in advance.
Comments