PARSNIP DIJON

 

 

1/2 Kilo Onions finely chopped
11/2  Kilo Parsnips
1 Kilo Leeks
1/2Kilo Carrots
1 Cauliflower
2 Heads Broccoli
200grams Wholemeal Flour
500 ml Milk
250  grams Butter
250grams grated cheese
250 grams breadcrumbs
100 grams cashew nuts.
Large tablespoon of Dijon Mustard.
3 tablespoons of rapeseed or sunflower oil

Summersaults Shop Front

 

Peel and boil the Parsnips until cooked.Drain and mash with half the butter and the Dijon mustard. Chop and wash the leeks. Peel and slice the carrots.

Cook the carrots and the leeks together in a little olive oil until the leeks are cooked down and the carrots are andante. Meanwhile divide up the broccoli and the cauliflower into florets and refresh them separately in boiling water; boil the broccoli for 1 minute and the cauliflower for 7 minutes. Line a baking dish with the parsnip Dijon mash.

Mix the cooked vegetables and tip into the parsnip lined dish. Meanwhile cook the onions in the remainder of the butter. When the onions are cooked pour in the flour and cook on a moderate heat for a minute or two stirring continuously. Keeping the heat up and stirring continuously add the milk a little at a time bringing the mix to the boil between each addition.

Add enough milk to produce a thick cream like sauce. Pour this sauce over the vegetables in the parsnip lined dish. Sprinkle cheese, breadcrumbs and cashew nuts mixed with the sunflower/rapeseed oil over the top and bake in the oven at 400F/ 210C until browned on top; about 45 minutes -1hour