Sweet Potato & Parsnip Bake Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 20 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Interest GroupGourmet
Ingredients
| 800 g/1 lb 12 oz sweet potatoes, peeled and cut into chunks | ||
| 800 g/1 lb 12 oz parsnips, peeled and cut into chunks | ||
| 200 ml tub reduced-fat creme fraiche | ||
| Sage | 2 Tablespoon, shredded | |
| 4 tsp wholegrain mustard butter, for greasing | ||
| 1 slice granary bread, finely chopped | ||
| 50 g/2 oz coarsely grated vegetarian-style Parmesan | ||
| Pine nuts | 3 Tablespoon | |
Directions
1. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the creme fraTche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
2. Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining creme fraTche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
2. Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining creme fraTche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Chef
