HONEY-MUSTARD PARSNIP & POTATO BAKE

This is a versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

800g potatoes, cut into cubes

800g parsnips, cut into cubes

85g plain flour

600ml milk

2 tbsp wholegrain mustard

2 tbsp clear honey

2 tbsp white wine vine vinegar

85g fresh white breadcrumbs

25g grated cheese

1.      Cook the potatoes and parsnips in boiling water, simmer for 5 minutes, gently drain so they don’t rough up too much, then pour into a baking dish.

2.      Melt the butter in a big saucepan, then stir in the flour and cook for 2 minutes. Gradually stir in the milk to a smooth, lump free sauce. Cook gently , stirring constantly, until the sauce is nicely thickened, about 5 minutes. Stir in the mustard, honey, vinegar and some seasoning, pour over the potatoes and parsnips, mix the crumbs and cheese together, then scatter over the top , bake for 30 – 40 minutes until the top is crispy and golden.