Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is a lovely dish to serve with rich flavoured casseroles, like coq au vin or beef in red wine. It's a bit different from the usual vegies, but still good old fashioned comfort food! The recipe below makes enough to serve six as a side dish.

Ingredients Nutrition

Directions

  1. Turn oven on to 180 degrees.
  2. Peel and chop into boiling-sized chunks parsnips, turnips and swedes.
  3. Place combined vegetables into large saucepan, cover with water and boil until tender- around 20- 25 minutes.
  4. Drain vegetables and mash with salt, pepper and butter until they are of desired consistency.
  5. If smoother result required, add milk to taste and mash again, otherwise proceed with next step.
  6. Place mashed vegies into a round, shallow dish for baking Top with thinly sliced mushrooms Sprinkle shredded/ grated tasty cheddar cheese over dish.
  7. Sprinkle sliced parmesan over cheddar.
  8. Bake at 180 degrees until cheese is melted and browned.
  9. Enjoy!
Most Helpful

This was a lovely way to serve vegetables that I've never really been sure how to use. I didn't have the required quantity of parsnips so I added some potato and carrot. I'll try it the proper way next time. This will be a great winter recipe.

Cirque March 04, 2006

A hearty vegetable mash which we enjoyed greatly with Creamy Sausage and Triple Mustard Casserole #89260. Next time we may add some sliced leeks to the root vegetables, and sprinkle with some breadcrumbs, as well as the cheese, before popping into the oven. Thanks Susan :-)

Daydream June 04, 2005