650g swede and 650 g parsnips all cut into similar chunks of approx. 2cm
140 ml soured cream
1 tbsp. hot horseradish sauce
1 tbsp. thyme, fresh if possible (keep a small amount for the topping)
A small onion finely chopped
4 slices of white bread (crumbed)
25g grated parmesan
Butter for greasing
Preheat oven 190C/380F/Gas mark 5 (reduce heat slightly for fan ovens)
Place parsnip and swede in water and cook for 20 minutes until tender, drain and place pot over a low heat to get a lot of the moisture out of pot before liquidizing to a smooth texture, stir in the sour cream, horseradish and most of the thyme then season with salt and pepper and spoon into a buttered shallow oven proof dish.
To make the topping melt the butter in a frying pan cook for 5 minutes until golden, mix in breadcrumbs and stir to crisp a little and let it turn slightly brown. Season and add thyme, place over the vegetables lastly topping all with the grated parmesan.
DISH CAN BE FROZEN AT THIS STAGE FOR UP TO A MONTH.
Bake in oven for 35 to 40 minutes. It should be golden and crispy on the top when ready to serve.