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Roast Parsnips With Chestnut Bubble And Stilton Rarebit

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Related tags
vegetarian New Year's italian christmas thanksgiving


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Ingredients for 6 servings

225 g vegetarian stilton cheese , chopped

9 medium parsnips , peeled and quartered cores removed

100 g vegetarian cheddar cheese , grated

50 g butter

2 small onions , sliced thinly

For the parsnips

1/2 teaspoon lemon juice

1/2 tablespoon English mustard powder

450 g brussels sprouts , trimmed and sliced

1 teaspoon chooped fresh parsley

1 medium egg yolk

For the sauce

1 teaspoon chopped fresh thyme

25 g fresh white breadcrumbs

75 ml milk

25 g plain flour

150 g chestnuts , cooked peeled and chopped

1/2 teaspoon balsamic vinegar

1 medium egg

150 ml strong vegetable stock

for the bubble

450 g mashed potatoes (made without butter or milk)

60 g unsalted butter

1 teaspoon chopped fresh sage

25 g butter

For the rarebit

3 tablespoons cranberry jelly

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