Perfect Fall recipe ~ warm, nutritious and brimming with comfort ~
8 carrots, diced (or thinly sliced)
8 parsnips, diced (or thinly sliced)
1 1/4 cups vegetable stock
2 tbsp olive oil
1 onion, chopped (preferably chopped by someone other than you ; )
1 head of garlic, separated into cloves and peeled
3 large potatoes, diced (or cubed)
salt and black pepper
3 tbsp butter
1/4 cup hot milk
1 cup sharp cheddar cheese, shredded (optional)
paprika to garnish (optional)
PARSLEY SAUCE
3 tbsp butter
1/3 cup all purpose flour
2/3 cup milk
1/4 cup chopped Italian parsley
1. Blanch the carrots and parsnips in the stock for 2-5 minutes (depending on personal taste). Reserve the stock. Put the oil into an ovenproof dish, add the carrots, parsnips, onion, and half of the garlic. Bake in a 400 degree oven for 30 minutes.
2. Meanwhile, cook the potatoes and the remaining garlic in boiling, salted water for 15-20 minutes, until tender. Drain. Add 2 tsp of the butter and the hot milk. Mash, adding salt and pepper to taste. I also add 1 cup of sharp cheddar cheese to the mashed potatoes but you may omit per preference.
3. You may at this point remove the vegetables with a slotted spoon and divide among 4 individual ovenproof dishes or you may leave the veggies in the large oven proof pot (I have done it both ways, and both are fine, just increase cook time by 10 minutes for the larger dish). Add salt and pepper to taste.
4. Make the parsley sauce: melt the butter in a small pan, add the flour and cook, stirring for 1 minute. Remove from the heat and blend in the milk and reserved stock. Bring to a boil, stirring, until thick. Simmer for 2-3 minutes, then stir in the parsley and salt and pepper to taste.
5. Pour the sauce over the vegetables. Top with the mashed potato, dot with the remaining butter (I usually add several small pats of butter :) and bake for 20 minutes (30 if in larger dish). Serve immediately, sprinkled with paprika if desired.
From DK's Classic Home Cooking with Mary Berry & Marlena Spieler
