Root Veg Hash

A New Autumnal Favorite!
Root Veg Hash - banner


For the Hash

Buternut Squash - 1
Carrots- 2
Celeriac- 1
Turnips- 2
Potatoes- 3 large
Radish- 100g
Coriander Seeds- 1 tbsp
Fennel Seeds- 1 tsp
Dried Mixed Herbs- 1tsp

For the Cheese Sauce

Double Cream- 600g
Mature Cheddar Cheese- 100g
Cornflour- 1tsp

For the Topping

Pumpkin Seeds- 100g
Leek- 1
Malt vinegar- 200g
Water- 100g
Sugar- 2 tbsp
Salt - 1 tsp, plus extra to salt the leeks
Mustard seeds- 1 tsp




Pre-heat the oven to 200C.  

Peel the squash and chop in to 1 cm peices. Peel and slice the carrots in to thick wedges. Add to a bowl along with the whole radishes and toss with oil, coriander and fennel seeds and place in a baking tray.

Peel the turnips and celariac and dice in to 1 cm peices.Toss with oil and season with salt and pepper. Place in a baking tray.

Dice the potatoes in to 1 cm pieces (we tend to leave the skins on). Par boil in salted water for 5 - 10 mins until tender. Drain and toss with oil and the dried herbs, season and add to a baking tray.

Roast all the veg for about 20 - 30 mins. The potatoes may need an extra 5 mins depending on how browned they are.

Combine all the veg together and keep warm.

For the cheese sauce. Grate the cheese, add the cornflour and coat the cheese. Place the cream in a saucepan and bring to the simmer. Add the cheese and whisk until the sauce has thickened. Cook for a further 2 mins. Taste and season as required.

For the popped pumpkin seeds. Heat a dry frying pan, add the seeds and fry until they started popping and begin to colour- about 5 - 10 mins. Leave to cool.

For the pickled leeks. Slice the leek into 5mm rings, wash and sprinkle with salt. Leave for 10 minutes then rinse off the salt along with the excess moisture it will have brought out of the leeks – this helps them retain a slight crunch when pickled.

Combine the vinegar, water,sugar, salt and mustard seeds in a pan and gently heat until the sugar and salt have dissolved.

Squeeze the leeks to remove any excess water and place in the pickling liquor. Transfer to a sterilised jar (make sure the leeks are completely submerged in the liquid) and leave to pickle for at least 2 days. They will keep for weeks.

To serve, add the hash to a bowl, spoon over the warm cheese sauce and top with the pumpkins and pickled leeks.