Winter root mash

This was first published in Good Food Magazine

Ingredients

• 650g parsnips, cut into even chunks
• 650g swedes, cut to the same size
• 142ml tub soured cream
• 1 rounded tbs creamed horseradish
• 2 tbs fresh thyme

For the topping:

• 50g butter
• 1 small onion , finely chopped
• 50g fresh white breadcrumbs
• fresh thyme
• 25g parmesan, coarsely grated

Method

Cook the parsnips and swede in boiling water until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper. Spoon into a buttered shallow oven-proof dish and put to one side. Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture over the top of the mash. Scatter over the parmesan. Bake in a hot oven for 25-30 minutes and serve.