Ingredients

• Ingredients 500g (1 pound) parsnip, peeled and cut into chunks 1/2 leek finely sliced 1/4t white pepper 1/4t salt 500g (1 pound) waxy potatoes 1 small cauliflower, cut into small pieces 1 can or jar cannellini beans 4t nutritional yeast 1 garlic clove 1/4t salt 1t fresh thyme leaves 2t water

Preparation

• Method Preheat the oven to 200c Grease a 12 cup muffin tray Boil the parsnip for around 10 minutes until soft Drain and leave to cool Sauté the leeks in a little oil for 5 minutes Put the parsnip into a large bowl, use a hand blender or potato masher to puree them Add the leeks, pepper and salt, mix well Grate the potatoes (skin on) add to the parsnip and mix Taste to check seasoning Divide the mixture between the cups in the muffin tray Press your thumb into each so that the mixture goes up the side and there is a deep indent in the middle Bake for 30 minutes until golden and crispy around the edges For the cauli cheese steam or boil the cauliflower till it is just soft Put the beans in a bowl with the nutritional yeast, garlic, salt and water, blend with a hand blender Add the thyme and cauliflower, heat gently in a pan for 10 minutes Now load the leek latkes with the cauliflower, sprinkle a few thyme leaves on top