19
Mixed Root Mash with a Parmesan Crust
Serves 6
This is a delicious combination of carrot, swede and parsnip perfect for the winter months
when comfort food is essential!
• 350g parsnips, peeled
• 350g Carrots, peeled
• 350g Swede, peeled
• Knob of butter
• 1 onion, finely chopped
• ½
small tub of Crème fraiche
• 40g parmesan cheese, grated
• ½
tsp. cayenne pepper
• Freshly grated nutmeg
• 50g panko breadcrumbs
• 50g cheddar cheese
METHOD
1. Heat the oven to 180°C/ gas mark 6.
2. Chop the parsnips, carrot and swede into small even chunks and boil in salted water
until tender.
3. While the vegetables are cooking, add a knob of butter to a frying pan and heat on a low
heat, add the onions and cook them until soft .
4. When the vegetables are tender drain and leave to cool slightly then mash using the
masher attachment until fairly smooth but there is still a texture. Add the crème fraiche,
half the grated parmesan, cayenne pepper and a really good shaving of nutmeg and
season well. Transfer into a shallow ovenproof dish. Set aside for a minute.
5. When the onions are lovely and soft add the breadcrumbs, remaining parmesan cheese
and the cheddar cheese and stir to combine, cover the top of the mash with the crumbs
and place in the oven to cook for 30 minutes until the crust is golden on top.
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2017-06-09 2:12 PM