A little bit of this winter root mash goes a long way – make it a day ahead and cut the stress on Christmas Day
Ingredients
650g parsnips
Parsnip
, cut into even chunks
650g swede
Two slices of swede
, cut into same size chunks as the parsnips
142ml tub soured cream
1 rounded tbsp hot horseradish
Horseradish root on a wooden chopping board
(English Provender is good)
2 tbsp fresh thyme
leaves butter
Butter
Butter , for greasing
For the butter topping
50g butter
1 small onion
Onion
, finely chopped
50g fresh white breadcrumbs (from about 4 slices)
a small handful thyme
leaves, plus extra for scattering
25g parmesan
Parmesan , coarsely grated
Please see the 2nd Page for Directions
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