Parsnip and pumpkin bake

ingredients

• Parsnip and pumpkin bake

  • 600 gram kent pumpkin, peeled, coarsely chopped
  • 2 large (400g) parsnips, peeled, coarsely chopped
  • 60 gram butter, chopped, plus extra 30g, melted
  • 1/4 cup (60ml) cream
  • 1/4 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • salt, freshly ground black pepper, to season
  • 1 cup (70g) stale breadcrumbs

method

• Parsnip and pumpkin bake

  • 1

    Preheat oven to moderate, 180°C (160°C fan-forced).

  • 2

    Place pumpkin and parsnips into two separate saucepans filled with water. Bring to the boil; cook 15-20 minutes, or until soft; drain.

  • 3

    Mash pumpkin and parsnips until smooth; place in a large bowl. Add chopped butter, cream, nutmeg and egg; stir to combine; season with salt and pepper.

  • 4

    Spoon mixture into a 6-cup (1 1/2-litre) baking dish; smooth top.

  • 5

    Place breadcrumbs into a separate bowl and pour over melted butter; stir to combine. Sprinkle over pumpkin and parsnip; bake 30 minutes, or until golden brown.