This is my son's cookbook. And I could not be more pleased when he asked for a cookbook for Christmas. However I sense an ulterior culinary motive here and he has succeeded. He knows I like to review all cookbooks regardless if it is based on a book or a movie, outdated or old, tongue and cheek, new or vintage. My cookbook collection is extensive and he happily has added one of his along the sidelines.
All recipes are based on the Brian Jacques Redwall series. Something that my son reads religiously. This cookbook is fun and enjoyable for any Dibbuns at heart. Even if you have not read the Redwall series you can still get a sense of the characters and storyline. Culinary and literary tales combine amongst the recipes which are divided into the four seasons, Spring, Summer, Fall and Winter.
Tonight I am serving Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie. Which recipe was handpicked by my son. I will serve this with English bangers and a spinach salad. Another day I will make the Loamhedge Legacy Nutbread.
Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie
----------------------------------------------------------------------------------
1 pound (3medium) potatoes, peeled and chopped
1/2 pound (4 medium) carrots, peeled and chopped
1/2 pound turnips or rutabaga, peeled and chopped
6 tablespoons unsalted butter
Pepper to taste
Salt to taste
1 cup (2 ounces) grated Cheddar cheese or any hard cheese
Crisp green salad, for serving (optional)
Pickled beets, for serving (optional)
1. Preheat oven to 350ºF. Place the potatoes in a saucepan, cover with water and add a pinch of salt. Place the carrots and turnips or rutabaga in another saucepan, cover with water and add a pinch of salt. Boil all the vegetables until soft, 10 - 15 minutes.
2. Drain the vegetables separately, then return them to their pans and add half the butter to each pan. Mash the vegetables until they are smooth and season with salt and pepper.
3. In a deep casserole dish, spread the alternating layers of mashed vegetables, starting with the carrot mixture and finishing with a layer of potato. Roughen the top with a fork.
4. Sprinkle the cheese on top and bake on the top shelf until the cheese is bubbling, about 15 minutes.
5. Serve with a crisp green salad and pickled beets if desired.
Here was my effort in the kitchen this morning. Although I did have a bit of help. My husband decided to peel and chop the potatoes and turnip before dashing off to work.
This was the best kitchen workout. Peel, chop, boil, cook, and mash.
Finished. The grated cheddar cheese still needs to be placed on top however since I am baking this later I will add it then. Will post a picture tomorrow in all it's melted cheesy glory. - JW