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
Easy
