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Yorkshire Recipes
by Www.thinkvegetables.co.uk
Serves 4
Preperation time 10 minutes
Cooking time 15 minutes
Ingredients:
125g/5oz Organic full flavoured cheese
1 large Spanish onion, peeled and sliced into thin wedges
25g/1oz Butter
1 tsp salt
350g/12oz Locally produced carrots
350g/12oz Locally produced Desiree or King Edwards potatoes
Method
1. Use a potato peeler to pare off the carrot skins as thinly as possible, then cut them into small chunks. Peel the potatoes and cut them into small chunks. Put the vegetables together in a pan of cold, salted water and bring to the boil. Boil for 10-15 minutes or until the carrots and potatoes are very tender. Drain well then return to the saucepan and cover with a lid or tea towel for 5 minutes. This allows any excess moisture to dry off
2. Whilst the carrots and potatoes are cooking, melt the butter in a large frying pan and cook the onion over a medium heat until soft and golden brown
3. Mash the carrots with the potatoes and cheese leaving the mash quite speckled and rough. Taste for seasoning then add a little extra salt if necessary and plenty of freshly ground black pepper. Serve the mash with a spoonful of caramelised onions on top
4. Try replacing the potatoes with the same quantity of parsnips. Use the mash to top up your favourite Shepherds Pie mixture
