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Parsnip & celeriac bake
- 600g parsnips , peeled and cubed
- 1kg celeriac , peeled and cubed
- 25g butter
- 4 tbsp double cream
- freshly grated nutmeg
- 1 tbsp chopped sage leaves
- 50g fresh coarse breadcrumbs
- 5 tbsp Parmesan (or vegetarian alternative), coarsely grated
- handful of flaked almonds
- 1 tbsp olive oil
Directions:View on BBC Good Food
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