Denise says:
At this time of the year, all the root vegetables are at their best; carrots, swedes, turnips, parsnips, and sweet potatoes to name just a few. This is a tasty mix roasted until golden and then topped with a delicious cheesy mash made with Chevingtons Mild Cheddar cheese. It is ideal during Succot as a family meal or Sunday night supper and a great way of achieving your ‘5’ a day vegetable requirement.
Preparation Time: 35 minutes
Cooking Time: 1 hour 15 minutes
Serves: 6
Ingredients:
300g carrots –peeled and cut in batons2 turnips – weight approx (400g) – peeled and roughly chopped
4 parsnips – peeled and roughly chopped
1 bulb garlic- separate the cloves but leave the skins on
1 swede approx weight (250g)– peeled and roughly chopped
1 sweet potato weight approx ( 250g)– peeled and roughly chopped
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
For the Cheese Mash
900g maris piper potatoes – peeled and roughly chopped
100g Chevingtons Mild Cheddar cheese - grated
Salt and freshly ground black pepper
1 egg - beaten
Method
1)Pre –heat the oven to 200 C/ 400F / Gas mark 6.2)Place the prepared root vegetables in a pan of boiling water. Simmer for 10 minutes and drain.
3)Transfer to an oven tray lined with baking parchment paper and add the whole garlic cloves.
4)Drizzle over the extra virgin olive oil, season well and roast for 40 minutes or until soft and golden.
5)Transfer to an ovenware dish.
6)Cook the potato in boiling water until soft. Drain well.
7)Mash using a rice or fork. Stir in the Chevingtons mild cheddar cheese, egg, and season.
8)Spoon or pipe the potato mixture on to the top of the roasted vegetables.
9)Bake for a final 25 minutes or until the potato is crispy and golden.