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740g mixed parsnips, celeriac, swede |
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Peel, slice thinly |
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Spread half the vegetables in a large ovenproof dish, top with garlic mixture, top with remaining vegetables. Shake to level. Dot with butter. |
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Cover with oiled foil, bake in hot oven 50 minutes. Remove foil, cook 30 minutes or until tender. Stand 15 minutes. |
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1kg large potatoes |
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284ml cream |
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Bring slowly to boil, stirring very gently. Simmer for 2 minutes once bubbles appear, remove from heat |
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275ml milk |
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3 teaspoons salt |
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pepper |
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season |
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20g flat-leaf parsley |
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process |
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15g mint |
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1 large clove garlic |
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peel, crush |
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60g parmesan |
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grated |
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4 tablespoons olive oil |
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gradually add |
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25g butter |
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diced |
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