Lunch

Parsnip and pumpkin bake

6
20M
50M
1H 10M

Ingredients

Method

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.

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