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8
Medium
Published 2021
This dish is brilliant in the sense that it is a proper centrepiece and can be enjoyed by all. It is equally as yummy the day after you make it and can also be transformed into a hash or squeezed between slices of bread for a sandwich.
Cook the parsnips, swede and sweet potato in a large saucepan of boiling water for about 20 minutes or until tender. Drain well, then roughly mash.
Heat the oil in a large frying pan (skillet) and cook the leek, garlic and shallot for about 5 minutes until softened. Add the mushrooms, herbs and some salt and pepper, and fry for a further 5–10 minutes.