CHEESY CARROT AND TURNIP

Here is a spruced up side for you to really give your Sunday roast a lift this weekend. We have all had our mashed carrot and swede but it can be ever so dull to have week after week. So, spin it on it's head by chucking some delicious Chedder cheese, grated nutmeg, butter and milk into the mix along with your softened carrot and turnip, mash it all together and then bake. Sounds simple but it really does make a difference. Why not give it a go and really surprise yourself and your guests with a fabulous twist on a Great British classic!

Cheesy Carrot And Turnip

3 Large Peeled Carrots

1 Turnip

2 Tbsp Butter

2 Tbsp Milk

120g Grated Cheddar Cheese

A Smidge Of Grated Nutmeg

1. Place a large pan of salted boiling water on to boil. Once boiling, cut the carrot and turnip into small equal sized cubes and add to the pan. Bring back to the boil and then simmer until tender, 10 minutes or so.
2. Turn your oven on to 200 degrees (180 fan) and drain the veg before returning back into the pan. Add in the butter, milk, cheddar and nutmeg and mash until as smooth as you like. Don't be heavy handed with the nutmeg or it will overpower everything, just a very light grating will suffice.
3. Place in the oven for around 20 minutes until slightly brown and crispy on top.

This dish will work if you replace the carrots with squash as well, the squash will just make the dish slightly more sweeter so you might like to add a crack of pepper just to balance things out a bit. I like the way the sharp cheddar compliments the carrot and turnip but you can use another cheese that you may have knocking around if you wish. I imagine feta would make a nice addition! For the nutmeg, as mentioned above I recommend you grate a piece of nutmeg rather than using ground, you'll have more control of the distribution that way. Overly strong nutmeg in a dish is never nice! What is nice though is this pimped up Sunday lunch staple.