Parsnip and Celeriac Oven Bake recipe

Preparation Time: 20 minutes | Cooking Time: 45 minutes

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


  1. 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.

  2. 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.

Add some carrot to the mash if you like for a bit of colour and sweetness, or use milk instead of cream to cut down on the fat. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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