Serves 8-10, up to 1 hour preparation, 40 minutes cooking
This fantastic root vegetable mash is a great alternative to mashed potato to serve with a roast or your Christmas dinner and the crumbly, cheesy topping gives added texture and a delicious flavour. You can prepare this dish in advance as it will last up to a month frozen.
- For the mash
- 650g Parsnips, peeled and cut into chunks
- 650g Swedes or Turnips, peeled and cut into chunks the same size as the parsnips
- 1 tub Soured Cream (around 140ml)
- 1tbsp Horseradish sauce
- A little Butter for greasing a dish
- salt and pepper to season
- For the crispy topping
- 1 small Onion, peeled and finely chopped
- 4 slices or White or Brown Bread, blizted into breadcrumbs
- 30g grated Parmesan
- 50g Butter
- Bring a large pan of salted water to the boil then cook the parsnips and swede, covered, for about 20 minutes until they are tender and cooked through.
- Once cooked, drain the vegetables well then mash them together using a masher or for a quick and easy alternative use a food processor. The mash needs to be reasonably smooth but still with a bit of texture.
- Next, stir in the soured cream and horseradish then season with salt and pepper to taste then spoon into a buttered ovenproof dish and put to one side.
- To make the buttery crumble topping: first melt the butter in a frying pan and cook the onion for 5 minutes, until lightly golden. Add the breadcrumbs to the pan and stir then cook for a further 2-3 minutes until they begin to brown and crisp. Season the mixture with a little salt and pepper then take the pan off the heat. Scatter the mixture over the top of the mash followed by the Parmesan.
Top Tip: At this point, the mash can be covered and kept in the fridge for up to a day or frozen for up to a month.
- To cook, bake the mash at 190˚C for 35-40 minutes if doing from cold, 25-30 minutes if not, or 1½ hours from frozen with foil on top that you remove for the final 10 minutes of cooking time.