Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top

Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top

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Ingredients:

  • 4 starchy potatoes (about 2 pounds), peeled and cubed
  • 2 large parsnips (about 1 pound), peeled and cubed
  • Salt
  • 4 ounces softened cream cheese
  • 1/2 to 2/3 cup milk
  • 1/4 cup finely chopped chives
  • 1 tablespoon horseradish
  • Freshly ground black pepper
  • 1 large egg, beaten
  • 1 head cauliflower
  • 1 bundle broccolini, sliced into long florets
  • 4 slices good-quality pumpernickel or white bread
  • 1 stick butter, plus more to grease casserole dish
  • 2 large cloves garlic, finely chopped
  • 1 tablespoon hot sauce, such as Frank's RedHot
  • 1 1/2 teaspoons dry mustard, such as Colman's
  • 3 tablespoons flour
  • 1 cup porter beer, at room temperature
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 cup beef stock
  • 2 1/2 cups shredded extra-sharp yellow Cheddar
  • Chopped tomato, for garnish
  • Watercress, for garnish







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