Winter Root Mash with Buttery Crumbs

Winter Root Mash with Buttery Crumbs

Ingredients

Parsnips/carrot 650g (chunks)
Turnip 650g (chunks)
Soured cream 142ml
Hot horseradish/hot mustard 1 tbsp
Fresh thyme leaves 2 tbsp
Salt and pepper for seasoning
Butter for greasing
Butter Topping:
Butter 50g
Onion 1 small (finally chopped)
Fresh white breadcrumbs 50g
Salt and pepper for seasoning
A small handful thyme leaves, plus extra for scattering
Parmesan 25g (coarsely grated)


Cooking Directions
In a large pan of boiling salted water, cook the parsnips/carrot and turnip, covered, for about 20 minutes until tender. Drain well, then mash them together.

Mix with soured cream, horseradish/hot mustard and thyme and season with salt and pepper.

Pour into a greased shallow ovenproof dish and put to one side.

Butter Topping: Melt butter in a frying pan and cook onion until gorgeously golden. Stir in bread crumbs to brown and crisp.

Season with salt and black pepper; add thyme.

Remove from heat and spread it over mashed vegetables in an even layer. Top with parmesan. Cover with foil.

Bake at 190C/gas 5/ fan 170C for 25-30 minutes. Remove foil in last 10 minutes.

Scattered with a few more thyme sprigs and leaves then serve.