Serves 8-10, up to 1 hour preparation, 40 minutes cooking

This fantastic root vegetable mash is a great alternative to mashed potato to serve with a roast or your Christmas dinner and the crumbly, cheesy topping gives added texture and a delicious flavour. You can prepare this dish in advance as it will last up to a month frozen.


  • For the mash
  • 650g Parsnips, peeled and cut into chunks
  • 650g Swedes or Turnips, peeled and cut into chunks the same size as the parsnips
  • 1 tub Soured Cream (around 140ml)
  • 1tbsp Horseradish sauce
  • A little Butter for greasing a dish
  • salt and pepper to season
  • For the crispy topping
  • 1 small Onion, peeled and finely chopped
  • 4 slices or White or Brown Bread, blizted into breadcrumbs
  • 30g grated Parmesan
  • 50g Butter


  1. Bring a large pan of salted water to the boil then cook the parsnips and swede, covered, for about 20 minutes until they are tender and cooked through. 
  2. Once cooked, drain the vegetables well then mash them together using a masher or for a quick and easy alternative use a food processor. The mash needs to be reasonably smooth but still with a bit of texture. 
  3. Next, stir in the soured cream and horseradish then season with salt and pepper to taste then spoon into a buttered ovenproof dish and put to one side.
  4. To make the buttery crumble topping: first melt the butter in a frying pan and cook the onion for 5 minutes, until lightly golden. Add the breadcrumbs to the pan and stir then cook for a further 2-3 minutes until they begin to brown and crisp. Season the mixture with a little salt and pepper then take the pan off the heat. Scatter the mixture over the top of the mash followed by the Parmesan. Top Tip: At this point, the mash can be covered and kept in the fridge for up to a day or frozen for up to a month.
  5. To cook, bake the mash at 190˚C for 35-40 minutes if doing from cold, 25-30 minutes if not, or 1½ hours from frozen with foil on top that you remove for the final 10 minutes of cooking time.

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