Swede & parsnip bake

• medium swede↗1

  (about 600g), peeled and cut into chunks

• parsnips↗500g g

  peeled and cut into chunks

• butter↗25g g

  plus a little extra

• golden syrup↗4 tbsp tbsp
• fresh breadcrumbs↗200g g
• eggs↗2

  lightly beaten

• olive oil↗1 tbsp tbsp
• thyme↗2

  sprigs, leaves stripped

Step-by-step instructions

1. 1

   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.

2. 2

   To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.