How to make Winter Root Mash with Buttery Crumbs | Recipe

Root Mash with Buttery Crumbs

An impeccable winter recipe with well vegetables. Must attempt Winter Root Mash with Buttery Crumbs technique.


  • Parsnips/carrot 650g (lumps)
  • Turnip 650g (lumps)
  • Soured cream 142ml
  • Hot horseradish/hot mustard 1 tbsp
  • Crisp thyme leaves 2 tbsp
  • Salt and pepper for flavoring
  • Margarine for lubing
  • Margarine Topping
  • Margarine 50g
  • Onion 1 little (at long last cleaved)
  • Crisp white breadcrumbs 50g
  • Salt and pepper for flavoring
  • A little modest bunch thyme leaves, in addition to additional for disseminating
  • Parmesan 25g (coarsely ground

Preparation Method/h4>

  • In a substantial skillet of bubbling salted water, cook the parsnips/carrot and turnip, secured, for around 20 minutes until delicate. Deplete well, then mash them together.
  • Blend with soured cream, horseradish/hot mustard and thyme and season with salt and pepper.
  • Fill a lubed shallow ovenproof dish and put to the other side.
  • Spread Topping: Melt margarine in a skillet and cook onion until beautifully brilliant. Blend in bread morsels to cocoa and fresh.
  • Season with salt and dark pepper include thyme.
  • Expel from warmth and spread it over squashed vegetables in an even layer. Top with parmesan. Spread with foil.
  • Heat at 190C/gas 5/fan 170C for 25-30 minutes. Evacuate foil in most recent 10 minutes.
  • Scattered with a couple of more thyme sprigs and leaves then serve.
  • Enjoy the winter root mash with buttery crumbs with your family.
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