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A dish that keeps well. You can keep it in the fridge for a couple of days or freeze it before cooking - useful for C*****mas planning. Defrost thoroughly before cooking.
1 medium swede, peeled and chopped into chunks
500g parsnips, peeled and chopped into chunks
25g butter or oil
200g fresh breadcrumbs
2 eggs, lightly beaten
1 tbsp olive oil
1 rosemary stalk, leaves stripped and finely chopped
50g parmesan or alternative, grated
Heat oven to 200C.
Add the swede to a large pan of boiling water. After about 3 mins, add the parsnips and boil for another 10-15 mins until the veg are tender.
Drain well, then tip back into the pan and mash with the butter or oil.
Stir in half the breadcrumbs and the eggs and season generously with salt and pepper.
Transfer to a baking dish and smooth the surface.
Toss the remaining breadcrumbs with the oil, seasoning, rosemary and parmesan, then scatter over the mash. Dot with butter.
Bake for 40 mins.