swede and parsnip bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium swede (about 600g), peeled and cut into chunks 500g parsnips , peeled and cut into chunks 15g butter , plus a little extra 2 tbsp golden syrup 150g fresh breadcrumbs 2 eggs , lightly beaten 1 tbsp olive oil 2 thyme sprigs, leaves stripped
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.
To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARYMO22.
To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MARYMO22.
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 149.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.5 g
- Protein: 2.6 g
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