Ingredients
600g 1 lb parsnips, peeled and cubed
1 kg 2 lb celeriac, peeled and cubed
25 g butter
4 tbsp double cream
freshly grated nutmeg
1 tbsp chopped sage leaves
50 g fresh, coarse breadcrumbs
5 tbsp parmesan, coarsely grated
handful flaked almonds
1 tbsp olive oil
Method
Preheat the oven to 190° C gas 5
1) blanche the parsnips in a pan of salted boiling water for 2 minutes, then add the celeriac and boil together for another 8 minutes, drain well, then mash with butter and cream, season with salt, nutmeg and pepper, stir in the sage
2) spoon into a buttered ovenproof dish
3) mix together breadcrumbs, parmesan, almonds and oil, season to taste, cover the mash with the mixture, then bake for 40 minutes.
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