Sweet Potato & Parsnip Bake
|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|
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.