The first time I made this, people licked their plates clean. It really is an excellent lunch or supper dish, served with a simple green salad or vegetable.
Whizz the bread to crumbs in a food processor — don’t bother to cut off the crusts — then put them in a bowl and set aside. Scrape the carrots and chop them roughly. Peel and chop the parsnips. Either steam or boil them together until very soft, then drain and put them in the food processor (you may have to do this in 2 lots if your processor is small) with the butter or fromage frais. Whizz to a smooth purée, grate in the nutmeg and add salt and black pepper to taste — a generous amount of freshly ground black pepper is best. Now turn the mixture into a shallow ovenproof dish and spread level.
© 1997 Josceline Dimbleby. All rights reserved.