Freelance writer, mum of two who loves living in sunny Perth.
Published May 18th 2012
This is a great vegetable dish that will make even the hardened veggie hater want to dig in. I love the buttery crumble on top, but the best bit for me is that you can make it all the day before and then reheat with your roast dinner. Easy peasy.
Turn the humble parsnip into something really special. Image courtesy of Jonathunder - Wikimedia Commons
2 tbsp of sour cream (you can use lite sour cream) 1 tbsp creamed horseradish (opt for a full flavoured variety) salt and black pepper to taste Butter for greasing the ovenproof dish
For the buttery topping: 3 tbsp butter 1 small onion, peeled and finely chopped
3 large handful of soft white breadcrumbs
2oz parmesan (to scatter over the crumble)
What to do: Oven: Preheat to 190°C or 170°C with a fan assisted oven.
Prepare a shallow ovenproof dish by greasing well with butter.
Step 1: Gently boil the swede and parsnips in a pan of salted boiling water for approximately 20 -25 minutes until quite tender. Drain well. Mash together with a potato masher and then stir in the sour cream and horseradish. Whilst you are aiming for a rough texture, try to get rid of bulky lumps. Season to taste with salt and black pepper. Set aside until step 3.
Step 2: For the crumble: melt the butter in a frying pan. Add the onion and cook, stirring until light brown (do not overcook). Add the bread crumbs and cook, stirring through the butter until the crumbs are crisp and golden. Season with salt and black pepper.
Step 3: Spread the vegetable mash in the buttered baking dish. Sprinkle the crumbs over top. Cover with the grated parmesan. Bake for 15 to 20 minutes. Serve hot.
Tip: You can make this dish a day ahead of schedule and just reheat in the oven when needed. Great dish to make if you are taking along a side dish to a dinner party.
Easily adopted to a gluten free recipe with the use of gluten free breadcrumbs.