Hairy Bikers Celeriac Soup Recipes

PARSNIP & CELERIAC BAKE

Parsnip & celeriac bake image

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Provided by Cathryn Evans

Categories Buffet, Dinner, Lunch, Side dish, Vegetable

Time 1h

Number Of Ingredients 10

Ingredients

600g parsnip , peeled and cubed
1kg celeriac , peeled and cubed
25g butter
4 tbsp double cream
freshly grated nutmeg
1 tbsp chopped sage leaves
50g fresh coarse breadcrumb
5 tbsp parmesan (or vegetarian alternative), coarsely grated
handful of flaked almonds
1 tbsp olive oil

Steps:

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.
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.

Nutrition Facts : Calories 206 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

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