Parsnip & Celeriac Bake - cooking recipe

Ingredients

600 g parsnips, peeled and cubed
1 kg celeriac, peeled and cubed
25 g butter
4 tablespoons double cream
freshly grated nutmeg, to taste
1 tablespoon chopped sage leaf
FOR THE TOPPING
50 g fresh coarse breadcrumbs
5 tablespoons parmesan cheese, coarsely grated
3 tablespoons sliced almonds
1 tablespoon olive oil

Preparation

Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
Mash with butter and cream; season.
Add a grating of nutmeg.
Stir in the sage and spoon into a buttered oven proof dish.
Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
Heat oven to 190C/fan 170C/gas 5.
Mix breadcrumbs, Parmesan, almonds and oil together.
Season, scatter over the mash.
Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.