Mashed vegetables with cheese

Add cheese curds and crumbled bacon to potatoes, carrots and parsnips, and you'll be sure to have your kids asking for a second helping of veggies!

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20 min
4
35 min
Freeze for three months.

  • Ingredients

    • 2 medium potatoes, peeled and diced
    • 1 small sweet potato, peeled and diced
    • 1 large carrot, peeled and diced
    • 1 large parsnip, peeled and diced
    • Salt and pepper from the mill to taste
    • ½ cup crumbled cooked bacon
    • 150g cheese curds
    • 1 tbsp vegetable spice (or your favorite spices)

  • Preparation

    1. Preheat oven to 375 degrees F.
    2. In a large saucepan, place all the vegetables and cover with water.
    3. Bring to a boil and cook for 20 minutes or until vegetables are tender.
    4. Drain and roughly crush with a pestle, leaving large pieces. Salt and pepper to taste.
    5. Place in a rectangular mold or on a baking sheet.
    6. Top with bacon and cheese curds. Sprinkle with spices.
    7. Heat in the oven for 15 minutes.

For the adventurers

Notes and tips

When serving, garnish with:
Chopped green onions
Corn kernels
Sriracha sauce

Réaliser en Batch-Cooking