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Parsnip and Celeriac Bake

  • RECIPE MAKES: 4 serves (as a main meal) | 8 serves (as a side)
  • PREP TIME: 10 min
  • COOK TIME: 50 min

A delicious, mashed vegetable bake.  Based on parsnip and celeriac, not only is it low in protein it’s perfect as a main or side on Christmas day, and everyone will love it!   

step 1

Pre-heat oven to 190°C.  Grease a medium sized baking dish. 

step 2

Cook parsnip in a saucepan of boiling, salted water 2min., add celeriac, boil further 8min. Drain well, mash with butter and cream, stir through nutmeg and sage. Spoon into the prepared baking dish.

step 3

Mix together parmesan and oil, scatter over mash, bake 25-30min., until topping is crisp and golden




*If cream counted towards protein allowance, whole bake provides 1.6g protein (parsnip and celeriac are “free” vegetables).




Leftover bake stays fresh in an airtight container for 2-3 days in the refrigerator.



  • 4 medium parsnips (600g), peeled, cubed
  • 1 medium (1kg) celeriac, peeled, cubed
  • 1 heaped Tbsp butter
  • 4 Tbsp (80g) double thick (46% fat) cream
  • ½ tsp ground nutmeg
  • 1 Tbsp chopped sage
  • 1 cup (80g) grated low protein parmesan cheese (i.e., BioCheese Dairy Free Parmesano)
  • 1 Tbsp olive oil