Three Root Boulangere

Ingredients

• Leeks
• Garlic
• Celeriac
• Potatoes
• Parsnips
• Thyme
• Sage
• Vegetable Stock
• Cheddar Cheese

Method

1. Fry sliced Leeds and chopped Garlic in a little butter (5 mins)
2. Add chopped Thyme and Sage and fry (2 mins)
3. Remove leeks
4. Layer thinly sliced Celeriac, then Potatoes then Parsnips
5. Add Leeks on top
6. Repeat the layers
7. Pour over Vegetable Stock, cover and Bake @200C (1 hour)
8. Add more Stock if it gets too dry
9. Remove cover and sprinkle over grated Cheese for the last 15 mins
10. Serve with Green Beans

Scallops & Parsnips

Ingredients

• Scallops
• Lemon Juice
• Parsley

Purée:

• Parsnip
• Butter
• Double Cream

Method

1. Boil Parsnip until soft
2. Purée with Butter and Double Cream and Season
3. Fry Scallops (5 mins)
4. Layer Scallops on Purée
5. Squeeze Lemon Juice over each Scallop
6. Sprinkle over Parsley