Roast Parsnips With Chestnut Bubble And Stilton Rarebit

I recommend this

I don't recommend this

Details

27 Ingredients

• 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 tsp lemon juice
• 1/2 Tbsp English mustard powder
• 450 g Brussels sprouts , trimmed and sliced
• 1 tsp chooped fresh parsley
• 1 medium egg yolk
• For the sauce
• 1 tsp chopped fresh thyme
• 25 g fresh white breadcrumbs
• 75 ml milk
• 25 g plain flour
• 150 g chestnuts , cooked peeled and chopped
• 1/2 tsp 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 tsp chopped fresh sage
• 25 g butter
• For the rarebit
• 3 Tbsps cranberry jelly