Mashed root vegetable bake with cheese
Creamy mashed root vegetable and potato bake blended with cheese, aromatic thyme, and nutmeg, topped with golden, crispy breadcrumbs- a perfect winter side dish.
Ingredients
- 4 g parsnips
- 2 g carrots
- 1 g swede medium size
- 2 potato medium size
- 1 small piece celeriac
- 1 cup Cheddar grated
- 1/3 cup Parmesan cheese grated
- 25 g unsalted butter
- 1 egg
- 1 tsp marjoram
- 2 thyme
- 1 tbsp honey
- 5-6 tbsp breadcrumbs
- 150 ml cream
- 1/2 tsp nutmeg
- 1/2 tsp black pepper
- salt to taste
- A few tbsp oil as needed
Instructions
- Peel and chop the vegetables into small pieces. Add to a pot of boiling salted water and cook for 15 minutes, until soft. Drain and return to the pot.
- Add butter, cream, honey, nutmeg, salt, and pepper to the cooked vegetables. Mash thoroughly and stir well. Mix in a whisked egg, marjoram, thyme, and 2/3 of the grated cheese. Combine well and transfer to a greased dish.
- Sprinkle the remaining grated cheese on top with grated Parmesan and a layer of breadcrumbs mixed with thyme.
- Bake at 180°C for 10-15 minutes, or until the egg is set, the cheese has melted, and the breadcrumbs are golden and bubbly. Rest for a few minutes before serving.
Notes
The total calorie count for this dish is approximately 1,180, depending on the specific brands and products used. It is about 393 calories if serving 3 people. This is an estimate, and actual values may vary based on portion size and ingredient choices.