Traditional English Halloween Supper - Mash O' Nine Sorts
photo by French Tart
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 small turnip, peeled and diced
- 1 large parsnip, peeled and diced
- 2 leeks, cleaned and chopped into thin slices, including some of the green tops
- 6 ounces mature farmhouse cheddar cheese, grated
- salt
- freshly grated black pepper
- 2 tablespoons single cream
directions
- Pre-heat oven to 350ºF/180ºC.
- Boil the potatoes, carrots, turnip and parsnip together until soft. Mash them thoroughly with a potato masher or hand held immersion blender, and then season with salt and pepper to taste.
- Meanwhile, gently poach the leeks in a little water until they just lose their crispness, for about 5 minutes.
- Add the poached leeks to the potato, carrot, turnip and parsnips, and mix in the cream.
- Season well to taste, and then stir in the grated cheese, reserving some for the top; don't forget to add the ring before you transfer the entire mixture into a greased oven-proof dish! (If you want to make this in the full traditional manner!).
- Scatter the reserved cheese on top and bake until golden-brown, about 30 to 45 minutes.
- Serve piping hot.
- P.S. Warn your guests about the ring!
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Reviews
-
I love Mash O Nine sorts. I have made it for Halloween every year for the past 8 years or so since I learned about it. <br/><br/>I will say there are a couple variations on this recipe that enjoy. Rather than Cheddar, some variations call for peas, added in after the mashing of the other ingredients. This version doesn't call for any additional baking. Nice sweet frozen peas work well unless you've got access to fresh ones, but don't use ones in pods. It throws off the texture of the dish too much. I enjoy this version of the recipe much more because I think that the cheddar clashes a bit with the sweet vegetable tastes. Either you use too mild a cheddar and you can't really taste it, or you use a sharper one and it masks some of the veggie flavors. I have tried both versions more than once but now I stick with the peas instead of cheese.<br/><br/>Also, I don't peel any of my vegetables except for the parsnips. I prefer the texture of the skins from the potatoes (I use gold ones) and turnips. It gives a little something to chew on. I am notoriously bored by mushy foods after a few bites if there isn't something to alter the texture just a bit. <br/><br/>Great recipe though. The proportions are just right. I love having this on Halloween!
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I doubled this recipe for a party. It turned out great! I have never eaten or cooked with a Turnip or Parsnip they're both very interesting veggies. The Parsnip reminded me of a spicy carrot and the Turnip reminded me of a mix between an onion and a carrot it even made my eyes water when I peeled it!! I couldn't figure out why it tasted like it had butter in it when I tasted it at the only veggies stage. We decided it was the Turnip giving it that taste! Wow! Very Nice thank you :-):update: I took this and made patties then fried them until crispy in hot oil. Wow! Make extra you're going to want to do it too.
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Tweaks
-
I love Mash O Nine sorts. I have made it for Halloween every year for the past 8 years or so since I learned about it. <br/><br/>I will say there are a couple variations on this recipe that enjoy. Rather than Cheddar, some variations call for peas, added in after the mashing of the other ingredients. This version doesn't call for any additional baking. Nice sweet frozen peas work well unless you've got access to fresh ones, but don't use ones in pods. It throws off the texture of the dish too much. I enjoy this version of the recipe much more because I think that the cheddar clashes a bit with the sweet vegetable tastes. Either you use too mild a cheddar and you can't really taste it, or you use a sharper one and it masks some of the veggie flavors. I have tried both versions more than once but now I stick with the peas instead of cheese.<br/><br/>Also, I don't peel any of my vegetables except for the parsnips. I prefer the texture of the skins from the potatoes (I use gold ones) and turnips. It gives a little something to chew on. I am notoriously bored by mushy foods after a few bites if there isn't something to alter the texture just a bit. <br/><br/>Great recipe though. The proportions are just right. I love having this on Halloween!
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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