This is a delicious combination of carrot, swede and parsnip perfect for the winter months when comfort food is essential!
You will find Panko Breadcrumbs in the Asian section in the supermarket, they are extra crispy, don’t worry use fresh breadcrumbs if you can’t find them.
Serves 6 as a side dish
Ingredients
- 350g parsnips, peeled
- 350g Carrots, peeled
- 350g Swede, peeled
- ½ small tub of Crème fraiche
- 40g parmesan cheese, grated
- ½ tsp. cayenne pepper
- Freshly grated nutmeg
- Knob of butter
- 1 onion, finely chopped
- 50g panko breadcrumbs
- 50g cheddar cheese
How to make it…
Heat the oven to 180⁰C/ gas mark 6.
Chop the parsnips, carrot and swede into small even chunks and boil in salted water until tender.
While the vegetables are cooking heat, add a knob of butter to a frying pan and heat on a low heat, add the onions and cook them until soft .
When the vegetables are tender drain and mash using the Masha until fairly smooth. Add the crème fraiche, half the grated parmesan, cayenne pepper and a really good shaving of nutmeg and season well. Transfer into a shallow ovenproof dish. Set aside for a minute.
When the onions are lovely and soft add the breadcrumbs, remaining parmesan cheese and the cheddar cheese and stir to combine, cover the top of the mash with the crumbs and place in the oven to cook for 30 minutes until the crust is golden on top
