Parsnip & Celeriac Bake
  1. Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins.

  2. Drain well, then mash with butter and cream.

  3. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish.

  4. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.

  5. Heat oven to 190C/fan 170C/gas 5.

  6. Mix breadcrumbs, Parmesan, almonds and oil together.

  7. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Course🍚Side Dish

Diets🥕Vegetarian...

CategoryBake

CuisineEuropean

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 1h

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