Recipe

Winter Root Mash With Buttery Crumbs Recipe

Add Step-by-Step Photos	Bismyno1 / All my dishes 1 year, 1 month ago This creamiest of mash can be made the day before its needed and heated up in the oven on the day. Its so good and comforting, perfect for winter weather. Prep:15m Cook:40m Servings:10	Bismyno1
	winter root mash with buttery crumbs

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Ingredients

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

650 g (1 lb 7 oz) swede (turnip), cut into same sized chunks as parsnips

142 ml tub soured cream

1 rounded tablespoon hot horseradish

2 tablespoons fresh thyme leaves

butter, for greasing

FOR THE BUTTER CRUMB TOPPING

50 g (2 oz) butter

1 small onion, finely chopped

50 g (2 oz) fresh white breadcrumbs

a small handful of fresh thyme leaves, plus extra for scattering

25 g (1 oz) parmesan, coarsely grated

Directions

In a large pan of boiling salted water, cook the parsnips and swede, covered, for abouut 20 minutes until tender. Drain well, then mash them together using a masher or in a food processor until reasonably smooth but still with a bit of texture.

Stir in the soured cream, horseradish and thyme and season with salt and pepper.

Spoon into a buttered shallow ovenproof dish and put to one side. (It can be made up tothis point a day ahead).

MAKE THE TOPPING

Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden.

Mix in the breadcrumbs and stir to brown and crisp a little.

Season with salt and pepper and add the thyme.

Take the pan off the heat. Spoon the misture casually over the top of the mash. Scatter over the parmesan.

Bake at Gas Mark 5/Fan oven 170c/190c for 35-40 minutes if cooking fromcold, 25-30 minutes if not, until golden and crisp on top.

Serve scattered with a few more thyme sprigs.

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