Baked swede and parsnip
Thursday, 5th January 2017 by Chen

A dish that keeps well. You can keep it in the fridge for a couple of days or freeze it before cooking - useful for C*****mas planning. Defrost thoroughly before cooking.


1 medium swede, peeled and chopped into chunks

500g parsnips, peeled and chopped into chunks

25g butter or oil

200g fresh breadcrumbs

2 eggs, lightly beaten

1 tbsp olive oil

1 rosemary stalk, leaves stripped and finely chopped

50g parmesan or alternative, grated


Heat oven to 200C.

Add the swede to a large pan of boiling water. After about 3 mins, add the parsnips and boil for another 10-15 mins until the veg are tender.

Drain well, then tip back into the pan and mash with the butter or oil.

Stir in half the breadcrumbs and the eggs and season generously with salt and pepper.

Transfer to a baking dish and smooth the surface.

Toss the remaining breadcrumbs with the oil, seasoning, rosemary and parmesan, then scatter over the mash. Dot with butter.

Bake for 40 mins.