This deliciously decadent and simple to make and a great way to introduce little ones to parsnip and celeriac. It is also the perfect comfort food for chilly autumn nights.

Parsnip and celeriac bake Recipe


600 grams parsnip, peeled and finely sliced (Potatoes & Things, Stalls 27-28, A Shed)
1kg celeriac, peeled and finely sliced (Potatoes & Things, Stalls 27-28, A Shed)
25 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
4 tbsp double cream (Curds and Whey, Shop 12-13, Dairy Hall)
freshly grated nutmeg (Nut Trek, Shop 55-56, Dairy Hall)
1-2 tbsp fresh thyme leaves (Green Leaf Produce, Stalls 39-42, H Shed)
⅓ cup freshly grated parmesan (The Epicurean, Shop 14-16, Dairy Hall)
50 grams fresh breadcrumbs (Market Organics, Stalls 45-55, I Shed)
1 tbsp olive oil (Diane’s Delights, Shop 43-46, Dairy Hall)


Preheat oven to 200°C and grease a baking dish with butter.

Cook parsnips in a saucepan of boiling, salted water for 2 minutes or until tender. Add celeriac, then bring to the boil and cook for 8 minutes. Drain.

Mash with butter and cream. Season to taste, then add nutmeg and stir through thyme leaves. Spoon mixture into prepared baking dish.

In a separate bowl, combine parmesan, breadcrumbs and oil. Season. Scatter topping over mash.

Bake for 25-30 minutes or until topping is crisp and golden-brown.