Swede and parsnip bake

A dish that can be made ahead then chilled or frozen - useful for Christmas planning


  • 1 medium swede (about 600g), peeled and cut into chunks
  • 500g parsnips, peeled and cut into chunks
  • 25g butter, plus a little extra
  • 4 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 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 for up to 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.

Website by Joe Short