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 Sweet Potato & Parsnip Bake

2 sweet potatoes peeled and cut into chunks
1 big parsnip, peeled and cut into chunks
200ml tub reduced-fat crème fraîche
2 tbsp shredded sage
2 cloves of garlic, grated.
4 tsp wholegrain mustard
butter , for greasing
1 slice granary bread , finely chopped
50g coarsely grated vegetarian-style
3 tbsp pine nuts


Boil the sweet potatoes and parsnips for 20 mins in salted water until tender.
Drain really well, then roughly mash with half the crème fraîche, garlic and half the sage, the mustard and salt and pepper.
Pile into a buttered ovenproof dish and smooth over.
Heat oven to 190C 170C Gas 5.
Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage.
Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

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