Parsnip & Celeriac Bake

• 600 g parsnips, peeled and cubed
• 1 kg celeriac, peeled and cubed
• 25 g butter
• 4 tablespoons double cream
• freshly grated nutmeg, to taste
• 1 tablespoon chopped sage leaf
• FOR THE TOPPING
• 50 g fresh coarse breadcrumbs
• 5 tablespoons parmesan cheese, coarsely grated
• 3 tablespoons sliced almonds
• 1 tablespoon olive oil

1. Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
2. Mash with butter and cream; season.
3. Add a grating of nutmeg.
4. Stir in the sage and spoon into a buttered oven proof dish.
5. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
6. Heat oven to 190C/fan 170C/gas 5.
7. Mix breadcrumbs, Parmesan, almonds and oil together.
8. Season, scatter over the mash.
9. Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

parsnips, butter, double cream, nutmeg, sage leaf, topping, fresh coarse breadcrumbs, parmesan cheese, almonds, olive oil

Taken from www.food.com/recipe/parsnip-celeriac-bake-199768 (may not work)