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This reciepy is a great way to make sure little
children love their 5 a day and also a great lunch
in winter.
Bake potatoes in the middle of the oven until
cooked. Then put aside until cooled.
peel and cube the Parsnips and carrots, and boil
until cooked. Skin garlic, peel onion and roughly
chop, add olive oil to a small pan and fry
untiltranslucent, add a pinch of salt and pepper.
Finely chop the beetroot
Then cut in half. Using a spoon remove the flesh
of the potatoes and place in a bowl. Retain skins.
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Place into the bowl with the potatoes the chopped
beetroot, cooked garlic and onion, then mash the
parsnip with a fork until creamy. Add parsnip and
carrots to the bowl using a masher mash the whole concoction until
thoroughly mixed. Grate Cheese
and add to bowl, add milk bit by bit until your
mixture is creamy. add Salt and pepper to taste.
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