Sweet potato & parsnip bake

Name: Sweet potato & parsnip bake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 800 grams sweet potato, peeled and cut into chunks; 800 grams parsnip, peeled and cut into chunks; 200 milliliters reduced-fat crème fraîche; 2 Tbsps shredded sage; 4 teaspoons wholegrain mustard; 1 serving butter, for greasing; 1 slice granary bread, finely chopped; 50 grams coarsely grated vegetarian-style parmesan; 3 Tbsps pine nut

The recipe Sweet potato & parsnip bake can be made in around 1 hour and 30 minutes. One portion of this dish contains around 7g of protein, 10g of fat, and a total of 277 calories. This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. This recipe from BBC Good Food requires butter, parsnip, wholegrain mustard, and coarsely parmesan.

Instructions

Boil the sweet potatoes and parsnips for 20 mins in salted water until tender.

Ingredients you will need

Sweet Potato

Parsnip

Water

Drain really well, then roughly mash with half the crme frache and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.

Ingredients you will need

Salt And Pepper

Mustard

Sage

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crme frache over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

Ingredients you will need

Breadcrumbs