This is a hearty vegetable main meal, or as an accompaniment to a meat or fish dish. It’s full of earthly goodness!
Ingredients
- 8 oz (225g) Celeraic
- 8 oz (225g) Carrots
- 8 oz (225 g) Swede
- 8 oz (225 g) Parsnips
- Half a pint (10 fl oz) of milk
- Half a pint (10 fl oz) of single cream
- Half a pint (10 fl oz) natural yoghurt (tip the yoghurt into a measuring jug to measure this out)
- 6 oz (170 g) grated cheese (preferably Wensleydale or Swaledale)
- I teaspoon whole grain mustard
- Seasoning (salt & pepper)
Method
- Peel all the vegetables and grate them individually; keep the grated vegetables separate from each other. (This would have been done by hand in the past, but you can use your food processor to chop or grate them into fine pieces)
- Layer the grated vegetables in a greased ovenproof dish.
- Pour over the milk and cover with foil.
- Bake in a moderate oven (around 180 C /gas mark 5/350 F) for 30 minutes.
- In the meantime mix the cream, yoghurt, mustard & seasoning together.
- When the vegetables are ready, pour the cream mixture over the vegetables and top with the cheese.
- Return the dish to the oven (without the foil lid) and bake until the cheese and topping are nicely browned (around 20-30 minutes).
Source: Rebecca Roberts & Sally Scantlebury (2006) Deliciously Dales. Great Northern Books.
