Parsnip & celeriac bake


Prep: 20 minutes

Cook: 40 minutes



Calories: 206

Protein:  6 g 

Carbs: 18 g 

Fat: 13  g 



  • 600g parsnip , peeled and cubed
  • 1kg celeriac , peeled and cubed
  • 25g butter
  • 4 tbsp double cream
  • freshly grated nutmeg
  • 1 tbsp chopped sage leaves

For the topping:

  • 50g fresh coarse breadcrumb
  • 5 tbsp parmesan (or vegetarian alternative), coarsely grated
  • handful of flaked almonds
  • 1 tbsp olive oil


  1. Cook parsnips in a pan of boiling salted water for 2 mins.
  2. Tip in the celeriac and boil together for 8 mins.
  3. Drain well, then mash with butter and cream.
  4. 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
  5. Heat oven to 190C/fan 170C/gas 5.
  6. Mix breadcrumbs, Parmesan, almonds and oil together.
  7. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.