Real vegetarian food, served in an imaginary world...

Saturday 23 December 2017


This is a dish which reminds me of my own 'Christmas past' when, as an undergraduate, I used to waitress at seasonal tavern evenings at a local Victorian museum. 
It makes a lovely side dish or a simple tea. 


You will need: 
2 medium potatoes
2 carrots
1 sweet potato
1 parsnip    
(or other root veg of choice)

1 onion   
handful of fresh mint
salt and pepper
30g butter
2 tbsp milk
1tbsp oil

Peel and chop veg.
Heat two pans of salted water. Add potatoes to one and rest of the vegetables to the other.
Boil for about 15 minutes until soft.
Mash potatoes with 15g of the butter and the milk.
Then mash the other vegetables with the rest of the butter.
Heat the oil and cook the bacon.
Then remove it from the pan. Cut into small pieces.
Chop the onion and cook it in the same pan until gently browned. Then mix with the bacon.
Mix all together.

Chop mint
Mix everything together, season well and place in an ovenproof dish. Score top with a fork.
Cook at Gas 7/ 220°C/ 425°F for 20-30 minutes until crispy on top.
For a more indulgent version or a light meal, sprinkle with 25g grated cheese and place under the grill.
Cook until cheese bubbles and browns slightly.

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