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Carrot and Parsnip Mash
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2 parsnips, peeled and cut into chunks
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3 carrots, peeled and cut into chunks
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30g of unsalted butter
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Salt and pepper
1. Boil the vegetables in some lightly salted water for about 15 minutes until they are
tender. Drain well.
2. Place the vegetables in a bowl with the butter. Use the hand blender in pulses until
the vegetables are completely mashed. Season to taste.
Cheese Sauce (for Lasagne, Cannelloni and Moussaka)
•
350ml milk
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1 onion
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1 bay leaf
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2 cloves
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6 black peppercorns
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55g of butter
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55g of plain flour
•
175ml double cream
•
85g grated cheddar cheese
•
25g grated parmesan
1. Pierce the onion with the cloves, peppercorns and the bay leaf and place in a pan
with the milk. Bring it to the boil and then remove it from the heat for 20 minutes.
Strain the milk into a jug, discarding the pepper, onion, cloves and the bay leaf.
2. Melt the butter in a pan and stir in the flour, allowing it to cook for 5 minutes. When
the butter and flour mixture is smooth, slowly add the milk, whisking with your hand
whisk until the mixture is smooth.
3. Continue adding the milk and stirring until the sauce has thickened. Cook for a further
15 minutes to allow the flour to completely cook.
4. Turn the pan to a low heat and using the whisk attachment, mix in the double cream
and the cheeses until they are melted.
15
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