Ingredients:

• 600g Parsnips, peeled and cubed
• 500g Celeriac, peeled and cubed
• 500g Potatoes, peeled and cubed
• 25g Butter
• 4 tbsp Double Cream
• 1 tbsp chopped Sage

For the topping:

• 50g fresh Breadcrumbs
• 5 tbsp grated Parmesan
• 1 tbsp Olive Oil

Method:

1. Cook the Parsnips and Potatoes in a saucepan of boiling salted water for 2 minutes, then add the Celeriac and cook for another 10 mins or until tender and mashable.
2. Drain well and then mash or put through a Potato Ricer.  Mix in the Butter and Cream. Season with Salt and Pepper and a pinch or so of Cayenne Pepper and stir in the Sage.  Spoon into an ovenproof dish.
3. Heat the oven to 190C/170C fan/Gas 5.
4. Mix the Breadcrumbs, Parmesan and Olive oil together.  Scatter over the mash and then bake for 30-40 mins until the topping is crisp and golden.

Perfect as a side dish or as the main event with some other veggies on the side.