BAKED MASHED ROOT VEGETABLES
Ingredients
500g peeled swede
500g peeled carrots
500g peeled butternut squash
500g peeled parsnip
500g peeled celeriac
150g butter
12g thyme
2 bay leaves
6 peeled and sliced garlic cloves
Salt and pepper
500ml chicken stock
80g honey
50g breadcrumbs
30g golden syrup
Grated nutmeg
Serves: Alot of people
Source: Observer Food Monthly
Method
Cut the prepared vegetables into cubes.
Heat a shallow pan large enough to hold all the vegetables.
Add the butter, thyme, bay leaves, garlic.
Then add the vegetables and season.
Place the lid on the pan and cook the vegetables in the butter for about 12 mins
Add chicken stock, and cook a further 10-12 mins, with out the lid.
Add the honey and cook until all are soft and liquid reduced.
Mash the vegetables to a coarse puree, then place in a buttered casserole dish.
Cover with breadcrumbs and sprinkle over golden syrup (warm through first to make easier to spread).
Grate over a little nutmeg.
Bake in the oven 170C 30 mins, till hot through and crispy on top.
