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Sweet Potato & Parsnip Bake [v]<\/strong><\/span><\/em><\/span><\/p>\n 800g sweet potatoes, peeled and cut into chunks<\/p>\n 800g parsnips, peeled and cut into chunks<\/p>\n 200ml tub reduced fat creme fraiche<\/p>\n 2tbsp shredded sage<\/p>\n 4tsp wholegrain mustard<\/p>\n Butter for greasing<\/p>\n 1 slice granary bread finely chopped<\/p>\n 50g coarsely grated veg-style Parmesan<\/p>\n 3 tbsp pine nuts<\/p>\n 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.<\/p>\n <\/p>\n <\/p>\n 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2ZR","jetpack-related-posts":[{"id":16501,"url":"http:\/\/wenvoe.org.uk\/?p=16501","url_meta":{"origin":11523,"position":0},"title":"Time of Year For a Warming Soup","author":"Alan Williams","date":"30th December 2025","format":false,"excerpt":"Who doesn\u2019t enjoy a warming soup at this time of year\u2026.some favourites to try\u2026 Baked Potato Soup With Crispy Potato Skin Topping Ingredients 2 medium\u2013large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved 2 tsp olive oil 20g\/\u00beoz butter 1 small onion, finely chopped 1\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11010,"url":"http:\/\/wenvoe.org.uk\/?p=11010","url_meta":{"origin":11523,"position":1},"title":"Rosti-Topped Salmon Pot Pie","author":"Alan Williams","date":"7th February 2022","format":false,"excerpt":"Rosti-Topped Salmon Pot Pie 300g potatoes peeled, and cut into large chunks 250g sweet potatoes, peeled and cut into large chunks 450g skinless salmon fillets 450ml skimmed milk 25g butter, melted 2 leeks, sliced into chunks 2 cloves of garlic, crushed 1 tbsp plain flour 100g peas, defrosted if frozen\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9477,"url":"http:\/\/wenvoe.org.uk\/?p=9477","url_meta":{"origin":11523,"position":2},"title":"Parsnip, Parmesan and Sage Bread","author":"Alan Williams","date":"29th March 2021","format":false,"excerpt":"Parsnip, Parmesan and Sage Bread (bread without yeast) \u00a0 175g grated parsnips [prepared weight] 50g parmesan cheese, cut into 5 mm cubes [Parmigiano Reggiano] 1 rounded tbsp chopped fresh sage 225g SRF flour 11\/2 level tsp salt 2 large eggs, lightly beaten 1 tbsp milk For the topping 25g parmesan\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8411,"url":"http:\/\/wenvoe.org.uk\/?p=8411","url_meta":{"origin":11523,"position":3},"title":"Sweet Potato and Blue Cheese Pancakes","author":"Alan Williams","date":"5th October 2020","format":false,"excerpt":"Sweet Potato and Blue Cheese Pancakes 1 sweet potato, scrubbed and cut into chunks 500g potatoes scrubbed and cut into chunks (Maris Piper) 3 tbsp. olive oil 2 medium red onions, diced 4 large garlic cloves crushed 1\/2 lemon juiced 50g plain flour 120g blue stilton Boil the potatoes until\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":11523,"position":4},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15590,"url":"http:\/\/wenvoe.org.uk\/?p=15590","url_meta":{"origin":11523,"position":5},"title":"Chicken and Sweet Potato Hash & Strawberry Cheesecake French Toast","author":"Alan Williams","date":"28th May 2025","format":false,"excerpt":"Try this flavour-packed hash for an easy, protein-packed midweek meal. Chicken mince is coated in delicious chipotle spice for added oomph. Then follow with strawberries with a different twist! Chicken and Sweet Potato Hash Ingredients 500g sweet potatoes 2 tbsp olive oil 1 onion 400g chicken mince \u00bd tsp garlic\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11523"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11523"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11523\/revisions"}],"predecessor-version":[{"id":11528,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11523\/revisions\/11528"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11523"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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