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Sweet potato & parsnip bake
- 800g sweet potatoes , peeled and cut into chunks
- 800g parsnips , peeled and cut into chunks
- 200ml tub reduced-fat crme frache
- 2 tbsp shredded sage
- 4 tsp wholegrain mustard
- butter , for greasing
- 1 slice granary bread , finely chopped
- 50g coarsely grated vegetarian-style Parmesan
- 3 tbsp pine nuts
Directions:View on BBC Good Food
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