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Monday 7 January 2013

The Big Glut Recipe – January


SWEDE AND PARSNIP BAKE

Ingredients
  • 1 medium swede about 600g/1lb 6oz, peeled and cut into chunks
  • 500g/1lb 2oz parsnips, peeled and cut into chunks
  • 25g/1 oz butter and some extra
  • 4 tbsp golden syrup
  • 200g/7oz fresh breadcrumbs
  • 2 lightly beaten eggs
  • 1 tbsp olive oil
  • 2 thyme sprigs with leaves stripped


Boil a large pan of water, add the swede chunks and boil for about 3 minutes, add the parsnips and continue boiling for about 12 minutes or until tender. Drain in a colander, return to the pan and mash well with the butter. Stir in the golden syrup, then add three-quarters of the breadcrumbs. Whisk in the egg and season well. 

Grease a baking dish with butter, pour in the mash and smooth the surface, leaving room for the topping. Toss the remaining breadcrumbs with the oil, add seasoning and the thyme leaves, and cover the mash. Dot with the remaining knobs of butter. The beauty of this dish is you can cover and chill it to bake a day or so later or freeze it where it will keep for a month.

Defrost if frozen. Heat the oven to 200C/180C fan/gas 6 and bake for 40 minutes or until piping hot and the crumb coating is crisp.

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