• 65minutes
  • 405calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs potatoes , peeled and diced

  2. 2 carrots , peeled and diced

  3. 1 small turnip , peeled and diced

  4. 1 large parsnip , peeled and diced

  5. 2 leeks , cleaned and chopped into thin slices, including some of the green tops

  6. 6 ounces mature farmhouse cheddar cheese , grated

  7. salt

  8. freshly grated black pepper

  9. 2 tablespoons single cream

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 350ºF/180ºC.

  2. 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.

  3. Meanwhile, gently poach the leeks in a little water until they just lose their crispness, for about 5 minutes.

  4. Add the poached leeks to the potato, carrot, turnip and parsnips, and mix in the cream.

  5. 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!).

  6. Scatter the reserved cheese on top and bake until golden-brown, about 30 to 45 minutes.

  7. Serve piping hot.

  8. P.S. Warn your guests about the ring!


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