Winter root mash

Remember that overcooked school swede? Why not give this much neglected vegetable another chance…

Winter root mash

650g (1lb 7oz) parsnips, cut into chunks

650g (1lb 7oz) swede, cut into chunks

142ml tub soured cream

1 tbsp hot horseradish

2tbsp fresh thyme leaves

Butter for greasing

For the topping:

50g (2oz) butter

1 small onion, finely chopped

50g (2oz) fresh white breadcrumbs (about 4 slices)

A small handful of thyme leaves

25g (1oz) Parmesan, grated

Oven temp: 180C, Gas Mark 4 Cooking Time 25-35 minutes

·       Cook parsnips and swede in a large, covered pan of boiling salted water for about 20 minutes, until tender. Drain well then mash together until fairly smooth, but still with a bit of texture.

·       Stir in the soured cream, horseradish, thyme and season with salt and pepper. Spoon into a buttered shallow ovenproof 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 thyme.

·       Spoon the mixture over the top of the mash. Scatter over the parmesan.

·       Cook until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.

Category: Family Food