Root vegetable bake
Prep:
15 mins
Cook:
60 mins
This winter root vegetable bake with a crispy herb topping, which can be made ahead of time.
1 medium swede, peeled and cut into chunks
500g parsnips, peeled and cut into chunks
25g butter, plus a little extra
3 tbsp golden syrup
200g fresh breadcrumbs
2 eggs, lightly beaten
1 tbsp olive oil
2 thyme sprigs, leaves stripped
Bring a large pan of water to the boil, and add the swede.
Boil for 3 minutes, then add the parsnips and boil 12 minutes more until tender.
Drain well, then tip both together into a pan or bowl and mash well with the butter.
Stir in the golden syrup, half of the breadcrumbs and the eggs with plenty of salt and pepper.
Scrape into baking dish and smooth the surface. Add the remaining breadcrumbs with the oil, salt, pepper and thyme leaves, then scatter over the mash.
Add a few knobs of butter. The dish can now be covered and chilled for up to 48 hours.
To serve, heat oven to 200°C / 400°F / Gas mark 6 and bake for 40 minutes or until piping hot and the crumbs are crisp.
Serves
8
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Eggs, Vegetables, Bread
Recipe Type
Side Dish
Level of Difficulty
Easy
