Winter Root Mash With Buttery Crumbs Recipe

Name: Winter Root Mash With Buttery Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 650 g parsnips, cut into even chunks; 650 g swedes, cut into same size chunks as the parsnips; 142 ml sour cream; 1 tablespoon hot horseradish (English Provender is good); 2 tablespoons fresh thyme leaves; 10 g butter, for greasing; 50 g butter; 1 small onion, finely chopped; 50 g fresh white breadcrumbs (from about 4 slices); 4 tablespoons fresh thyme leaves, plus extra; fresh thyme leave, for scattering; 25 g parmesan cheese, coarsely grated

Servings: persons

650 g parsnips, cut into even chunks
650 g swedes, cut into same size chunks as the parsnips
142 ml sour cream
1 tablespoon hot horseradish (English Provender is good)
2 tablespoons fresh thyme leaves
10 g butter, for greasing
50 g butter
1 small onion, finely chopped
50 g fresh white breadcrumbs (from about 4 slices)
4 tablespoons fresh thyme leaves, plus extra
fresh thyme leave, for scattering
25 g parmesan cheese, coarsely grated

1
In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender.
2
Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture.
3
Stir in the soured cream, horseradish and thyme and season with salt and pepper.
4
Spoon into a buttered shallow ovenproof dish and put to one side.
5
Make the topping.
6
Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden.
7
Mix in the breadcrumbs and stir to brown and crisp a little.
8
Season with salt and pepper and add the thyme.
9
Take the pan off the heat.
10
Spoon the mixture casually over the top of the mash.
11
Scatter over the parmesan.
12
(Can be made ahead to this point and kept covered in the fridge for up to a day.
13
Or can be frozen for up to a month.
14
).
15
Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) - until golden and crisp on top.
16
Serve scattered with a few more thyme sprigs and leaves.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 650 g parsnips, cut into even chunks, 650 g swedes, cut into same size chunks as the parsnips, 142 ml sour cream, 1 tablespoon hot horseradish (English Provender is good), and more.

Yes, Winter Root Mash With Buttery Crumbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Root Mash With Buttery Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions