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Recipe

Winter Root Mash with Buttery Crumb Topping

By: Admin
Region: American
Dish:Non Vegetarian - Others
Servings: 10
Time to Prepare: 50 Mins

Ingredients

-650g parsnips (cut into even chunks)
-650g swede (cut into same size chunks as the parsnips)
-142ml tub soured cream
-1 rounded tbsp hot horseradish
-2 tbsp fresh thyme leaves
-butter for greasing

For the butter topping
-50g butter
-1 small onion
-finely chopped
-50g fresh white breadcrumbs
(from about 4 slices)
-a small handful thyme
leaves, plus extra for scattering
-25g parmesan coarsely grated

Directions

- Place the parsnips and swede in a large pan of boiling salted water. Cover and cook for about 20 minutes, or until tender. Drain thoroughly, then mash together with a masher or pulse in a food processor until mostly smooth with a slight texture. Mix in the soured cream, horseradish, and thyme, then season to taste with salt and pepper.

- Spoon into a buttered shallow ovenproof dish and put to one side.

- Melt the butter in a frying pan, then cook the onion for 5-6 minutes until beautifully golden. Stir in the breadcrumbs and cook until lightly browned and crisp. Season with salt, pepper, and thyme. Remove the pan from the heat and casually spoon the mixture over the mash. Sprinkle with Parmesan. (This can be prepared in advance and stored covered in the fridge for up to a day or frozen for up to a month.)

- Bake alongside the turkey at 190°C (fan 170°C/gas 5). Cook for 35-40 minutes if starting from cold, 25-30 minutes if not, or 1½-1¾ hours from frozen (cover with foil, removing it for the final 10 minutes). Bake until the top is golden and crisp. Before serving, garnish with a few extra thyme sprigs and leaves.













Comments

A small serving of this winter root mash is wonderfully satisfying. Prepare it a day in advance to ease the workload on Christmas Day.






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