Winter root mash with golden crumbs

650g parsnips, cut into even chunks
650g swede, cut into same size as the parsnips
142ml tub soured cream or non dairy cream
1 rounded tbsp hot horseradish
2 tbsp fresh thyme leaves
Olive oil for greasing

Topping
50g butter or Olive oil

1 small onion, finely chopped

50g fresh white breadcrumbs (from about 4 slices)

a small handful thyme leaves

25g Parmesan or vegan equivalent, coarsely grated

In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.

1. Spoon into a buttered shallow ovenproof dish and put to one side.
2. Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture evenly over the top of the mash.   Scatter over the Parmesan.
3. Bake in the oven 190C/gas 5/ fan 170Cfor 25 to 35 mins until golden brown on top.