Vital Veg, organic farm, parsnips

Swede and Parsnip Bake

1 medium swede (about 600g), peeled and cut into chunks
500g parsnips, peeled and cut into chunks
25g butter, plus a little extra
4 tbsp golden syrup
200g 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.

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