In this delicious recipe, parsnips and celeriac are cooked, roughly mashed with butter and sage and topped with breadcrumbs and cheese. This makes a wonderful alternative to cauliflower cheese or mashed potato - serve it up at your next Sunday dinner.
- 600g parsnips
- 1kg celeriac
- 2 tbsp. butter
- 4 tbsp. double cream
- Salt and pepper
- 1/2 tbsp. freshly chopped sage leaves
- 50g breadcrumbs
- 25g each parmesan and cheddar cheese, grated
- 1 tbsp. oil
Peel and dice the parsnips and celeriac. Place parsnips into a large pan of salted water, bring to the boil and simmer for 2 minutes, then add the celeriac and simmer for 10 minutes. Drain and leave to air dry for 1-2 minutes in a colander over the sink.
Roughly mash the parsnips and celeriac together in a large bowl with the cream. Beat in the butter with a wooden spoon, season with salt and pepper and stir in the sage leaves. Spoon into a casserole dish and smooth the top. Sprinkle with breadcrumbs, parmesan, cheddar and oil and bake in a 180C oven for 25-35 minutes until golden brown on top.