Root Vegetable and Blue Cheese Bake
Root Vegetable and Blue Cheese Bake



  • 350ml veg stock
  • 500g thinly sliced sweet potatoes
  • 500g thinly sliced parsnips
  • 2 tbsp cornflour mixed with a 5 tbsp water
  • 4 crushed garlic cloves
  • 50ml cream
  • 10g rosemary leaves
  • 50g chopped walnuts
  • 100g crumbled stilton
  • Boil the stock in a large pan and add the parsnips and sweet potatoes. Boil for 10 mins, then remove from the stock with a slotted spoon and set aside. Meanwhile, preheat the grill to a medium setting.
  • Add the garlic and cornflour paste to the stock in the pan. Simmer until thickened, then remove from the heat and stir in the cream. Add the parsnips and potatoes to a baking dish with half the nuts and half the rosemary. Pour over half the sauce, then repeat until all the sauce and vegetables are in the pan. Scatter with the cheese and grill for 5 mins, then serve with a scattering of extra rosemary.
35 mins
4 serving

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