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