Root smash

Root smash
This is a delicious way to give kids their vegetables.

650g parsnips, peeled and cut into chunks

650g swede/turnip peeled and cut into chunks (depending which store you shop in swede and turnip are the same vegetabe)

140ml tub soured cream

1 tbsp horseradish

2 tbsp fresh thyme leaves

Butter, for greasing

50g butter

1 small onion, finely chopped

4 slices of fresh white bread

25g parmesan, roughly grated

A few leaves of flat parsley well chopped for garnish

Preheat the oven to 190°C / 375°F / Gas mark 5.

Butter a shallow baking dish and set aside.

In a large pan of boiling salted water cook the parsnips and swede/turnip, covered for about 20 minutes until tender. Drain well, then mash them together using a masher. Make sure they have a bit of texture. Stir in the soured cream and horseradish.

Spoon the mixture into the buttered baking dish.

Into a food processor, add the bread slices, the parmesan, thyme and seasoning then blitz into a breadcrumb texture.

Make the topping by melting the butter in a frying pan and cook the onion until golden brown. Mix in the breadcrumbs and stir to brown and crisp. Spread onto the top of the dish.

Bake for 25-30 minutes or until golden and crisp on top.

Serve with with parlsey garnish if using..

Main ingredients
Dairy, Cheese, Vegetables

Recipe Type
Easy, Family Dinners, Side Dish

Level of Difficulty

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