Wild Mushroom, Parsnip and Sprout Mac and Cheese (serves 4)

This hearty winter warmer is perfect for a lazy Sunday veg out or as an easy dinner.

Ingredients
250g Wild Mushrooms

(cleaned)

2 Large Parsnips

250ml Milk

8 brussel Sprouts,

blanched (with a pinch

of bicarb of soda)

300g Fresh Macaroni

200g Reggiano

Parmesan

Salt/Pepper

50g Chopped Chives

50g butter

Start by making a parsnip puree. Peel the parsnips and slice lengthways into quarters so you can cut out the stalks. Place in a saucepan and pour over the milk, topping up with a little water if there isn’t enough milk to cover them. Cook until soft, then place in a food mixer and blend until smooth. Season with a little salt and pepper.

Add the butter and a splash of oil to a non-stick pan. once the butter starts to foam, add the mushrooms, sauteé for one minute and set aside. 

Meanwhile, take the blanched sprouts and slice to about 3mm thick. 

Bring a large pan of salted water to the boil, add the macaroni and cook until soft, then drain in a colander. 

Just before serving, place the parsnip puree into a saucepan big enough to hold all the macaroni. 

Warm it until hot, add the macaroni and stir into the puree until it is well covered. If the puree becomes too thick, add a little milk. Place the macaroni into four warmed serving bowls. 

Warm through the wild Mushrooms and add the sprouts, seasoning if necessary. Spoon the mushrooms and sprouts over the four dishes, then sprinkle plenty of grated Parmesan on top. Finish with the chopped chives and tuck in!