Winter root mash with buttery crumbs - Good Food Middle East
Mashed parsnips and swede topped with crispy breadcrumb and Parmesan, seasoned with horseradish and thyme—delicious and comforting.
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Cooking tools:
- Potato masher
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Grater
- Skillet
- Mixing bowl
- Baking dish
- Oven
- Stove
Ingredients
- 650g parsnips, cut into even chunks
- 650g swedes, cut into same size chunks as the parsnips
- 142ml tub soured cream
- 1 rounded tbsp hot horseradish (English Provender is good)
- 2 tbsp fresh thyme leaves
- butter, for greasing
- 50g butter
- 1 small onion, finely chopped
- 50g fresh white breadcrumbs (from about 4 slices)
- a small handful thyme leaves, plus extra for scattering
- 25g parmesan, coarsely grated
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