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.
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.