Carrot and parsnip mash

• porsi: Serves 10

Bahan-bahan

650g parsnips, peeled and roughly chopped

650g carrots, peeled and roughly chopped

140ml creme fraiche

1 tbsp horseradish

2 tbsp fresh thyme leaves

Salt and black pepper

Butter, for greasing

For the crumb topping:

50g butter

1 small onion, finely chopped

2 garlic cloves

50g breadcrumbs

30g Parmesan, grated (optional)

Petunjuk

1 Bring a large pot of salted water to the boil. Cook the parsnips and carrots for about 20 minutes until tender. Drain in a colander and allow to steam dry for two minutes, then return to the pot and mash well. Stir in the creme fratche, horseradish and thyme. Season generously with salt and pepper.

2 Grease a baking dish with butter and spoon in the mash.

3 To make the topping, melt the butter in a pan over a medium heat. Cook the onion for 5-6 minutes until golden. Add the garlic and cook for one minute longer.

4 Stir in the breadcrumbs until slightly crisp. Season with salt and pepper, then remove from the heat.

5 Spoon the mixture over the top of the mash and sprinkle with the Parmesan, if using. Store in the fridge for one day, or freeze for up to two months.

6 Preheat the oven to 190°C/170°C fan/gas mark 5.

7 Bake for 35-40 minutes or until golden on top and completely heated through. If cooking from frozen, cover with foil and bake for 90 minutes, then remove the foil and bake for a further 15 minutes.