Ingredients

• 500 g Parsnips
• 500 g Sweet potatoes
• 125 ml Heavy cream (35%)
• 60 g Unsalted butter
• 30 ml Maple syrup
• 60 g Oka cheese (or similar mild cheese), grated
• 1 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 60 g Pecans, coarsely chopped
• 45 g Panko breadcrumbs
• 1 tbsp Salted Herbs (Herbes Salées du Bas-du-Fleuve)
• 15 g Unsalted butter, melted (for crumble)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Peel parsnips and sweet potatoes, then cut them into equal-sized pieces.

2. 2

   In a large pot, boil the parsnips and sweet potatoes in salted water until very tender (about 15-20 minutes). Drain thoroughly.

3. 3

   Return the drained vegetables to the pot. Add the heavy cream, 60g of butter, maple syrup, grated Oka cheese, salt, and pepper. Mash or blend until a smooth and homogeneous purée is obtained. Taste and adjust seasoning. Keep warm.

4. 4

   For the crumble: In a small bowl, combine the chopped pecans, panko breadcrumbs, salted herbs, and 15g of melted butter. Mix well to coat all ingredients.

5. 5

   Spread the crumble mixture onto a baking sheet lined with parchment paper. Bake in the oven for 8-10 minutes, or until golden brown and crispy. Watch carefully to prevent burning.

6. 6

   Serve the warm purée, generously topped with the pecan and salted herb crumble just before serving.