SWEDE & PARSNIP BAKE

Swede & parsnip bake image

A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead

Provided by Good Food team

Time 1h15m

Number Of Ingredients 8

Ingredients

1 medium swede (about 600g), peeled and cut into chunks
500g parsnips , peeled and cut into chunks
25g butter , plus a little extra
4 tbsp golden syrup
200g fresh breadcrumbs
2 eggs , lightly beaten
1 tbsp olive oil
2 thyme sprigs, leaves stripped

Steps:

Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month - defrost completely before baking.
To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.

Nutrition Facts : Calories 227 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium