Swede and Parsnip Bake
SERVES 8 generously
Prep 15 mins
Cook 1 hr
Ingredients
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
Method
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.
PER SERVING 227kcaL