Parsnip & celeriac bake

• parsnip↗600g g

  peeled and cubed

• celeriac↗1kg g

  peeled and cubed

• butter↗25g g
• double cream↗4 tbsp tbsp
• freshly grated nutmeg
• chopped sage1 tbsp tbsp

  leaves

• fresh coarse breadcrumb↗50g g
• parmesan↗5 tbsp tbsp

  (or vegetarian alternative), coarsely grated

• flaked almonds↗handful of handful of
• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.

2. 2

   Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.