Ingredients
- 4 cups baby potatoes, unpeeled and cut in half
- 4 cups parsnip, peeled and sliced
- 2 garlic cloves, chopped
- 1/3 cup butter
- Salt and freshly ground pepper, to taste
- 4 cups chicken broth
- 1/4 cup maple syrup
- 5 oz Le Fou du Roy cheese (or a similar Quebec firm cheese), grated
- 1 Pinch of ground nutmeg
- 1/4 cup chives, chopped
Method
- In a large pan, fry the potatoes, parsnip and garlic in the butter over a low heat for about 10 minutes. Season with salt and pepper. Add the stock and bring to the boil.
- Reduce the heat, cover and leave to cook for 25 minutes or until the vegetables are tender. Strain (reserve some of the cooking liquid).
- Add the maple syrup to the casserole dish and mash the vegetables with a pestle.
- Add the cheese, some broth (if needed to loosen the purée), and sprinkle with the nutmeg and chives.
