Sweet Potato & Parsnip Bake [v]
Sweet Potato & Parsnip Bake [v]
800g sweet potatoes, peeled and cut into chunks
800g parsnips, peeled and cut into chunks
200ml tub reduced fat creme fraiche
2tbsp shredded sage
4tsp wholegrain mustard
Butter for greasing
1 slice granary bread finely chopped
50g coarsely grated veg-style Parmesan
3 tbsp pine nuts
Boil the sweet potatoes and parsnips until just tender in salted water. Drain really well, then roughly mash with half the creme fraiche, half the sage, the mus-tard and salt and pepper. Pile into a buttered ovenproof dish and smooth over. Heat the oven to 170C fan. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spread the remaining creme fraiche over the mash, scatter over the bread and cheese mixture. Bake for about 25 – 30 mins until golden.