Parsnip & Celeriac Bake
This comforting parsnip and celeriac gratin is a delightfully cozy dish perfect for colder evenings. The creamy mash of parsnips and celeriac is flavored with nutmeg and sage, providing a lovely depth of flavor. Topped with a crunchy mixture of breadcrumbs, Parmesan, and almonds, this gratin bakes to a deliciously crisp and golden finish.
— Constant Cookbook
Ingredients
- 600g parsnips , 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 breadcrumbs
- 5 tbsp Parmesan (or vegetarian alternative), coarsely grated
- handful of flaked almonds
- 1 tbsp olive oil
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Nutrition
- Calories: 206 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.58 milligram of sodium
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