Swede and Parsnip Bake



SERVES 8 generously


Prep 15 mins

Cook 1 hr



1 medium swede (about 600gm), peeled , and cut into chunks

500g/1Ib 20z parsnips, peeled and cut into chunks

25g/1oz butter plus a little extra

4 tbsp golden syrup

200g/1oz fresh breadcrumbs

2 eggs, lightly beaten

1 tbsp olive oil

2 thymee sprigs, leaves stripped



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 far up b 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.