Try this as a tasty alternative to a mashed potato accompaniment to winter meals or as a dish in itself. The combination of celeriac and parsnip creates a nutty and slightly sweet taste whilst the addition of cream, cheese and butter ensures that it is mild and delicious.
Ingredients 1 large celeriac
4 tbsps double cream
50g panko breadcrumbs
50g parmesan cheese
Freshly grated nutmeg to taste
1 tbsp fresh or dried sage or thyme
Salt and freshly ground black pepper to taste
Peel the celeriac and chop into small chunks (about 1cm cubed).
Peel the parsnip and chop into small chunks.
Grate the parmesan cheese.
Boil the kettle.
Add chunks of parsnip and celeriac to a large saucepan and cover with boiling water.
Place on the hob and bring back to the boil.
Turn down the heat and simmer for approx 15 minutes or until the chunks are soft (test softness with a knife).
Drain the water off.
Pre heat the grill to 180 degrees.
Add the double cream and butter to the parsnip and celeriac.
Mash together with a potato masher or a fork.
Add the sage or thyme and a grating of fresh nutmeg and stir.
Season liberally with freshly ground salt and black pepper.
Turn the mixture out into an oven proof dish and scrape the top with a fork to create ridges.
Sprinkle the parmesan and the breadcrumbs on the top.
Place under the grill for 5 minutes or until the cheese has melted and the breadcrumbs turn golden brown.
Serve with winter veg or a meat dish such as sausages and gravy.