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Sweet Potato & Parsnip Bake

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Ingredients
  Sweet potatoes 12 Ounce, cut in to chunks (800 Gram)
  Parsnips 12 Ounce, cut in to chunks (800 Gram)
  Low fat creme fraiche 200 Milliliter
  Sage 2 Tablespoon, shredded
  Whole grain mustard 4 Teaspoon
  Bread slice 1 , finely chopped
  Parmesan 2 Ounce (50 Gram)
  Pine nuts 3 Tablespoon
Directions

1. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the creme fraTche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
2. Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining creme fraiche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Sweet Potato
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes

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