A little bit of this winter root mash goes a long way – make it a day ahead and cut the stress on Christmas Day
Prep: 50 mins – 1 hr
Cook: 40 mins
Easily serves 10
- 650g parsnips, cut into even chunks
- 650g swede, cut into same size chunks as the parsnips
- 142ml tub soured cream
- 1 rounded tbsp hot horseradish
- 2 tbsp fresh thymeleaves
- butter, for greasing
For the butter topping
- 50g butter
- 1 small onion, finely chopped
- 50g fresh white breadcrumbs (from about 4 slices)
- a small handful thymeleaves, plus extra for scattering
- 25g parmesan, coarsely grated
- In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture.
- Stir in the soured cream, horseradish and thyme and season with salt and pepper.
- Spoon into a buttered shallow ovenproof dish and put to one side.
- Make the topping: Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden.
- Mix in the breadcrumbs and stir to brown and crisp a little.
- Season with salt and pepper and add the thyme.
- Take the pan off the heat.
- Spoon the mixture casually over the top of the mash.
- Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)
- Bake with the turkey (or veggie/vegan main dish) (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.
- Serve scattered with a few more thyme sprigs and leaves.