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Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
2 tbsp. sunflower oil
4 oz. mixed root vegetables (carrots, parsnips, rutabaga)
1 cup Spanish sherry
1 tsp. rosemary
1 tbsp. whipping cream
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, heat sunflower oil in a frying pan. Add carrots, parsnips and rutabaga and cook for about 5 minutes. Add sherry, rosemary, whipping cream and seasoning. Fry gently for 15 minutes, covered.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes. Put halves on serving plates and spoon root vegetable mixture on top. Serve hot as a great lunch or quick family dinner.
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