The Big 6 Mashed With Horseradish Cheesy Top

6 root veggies, mashed with onions, garlic and cream, topped with a crunchy mild horseradish top
The Big 6 Mashed With Horseradish Cheesy Top

Cut the following, washed, peeled and cubed

10 oz Parsnips

10 oz Potatoes

10 oz Turnips

10 oz Carrot
10 oz Daikon
10 oz Sweet potato

 Reserve 1 cup of all the veggies, nuke em for 4 minutes then pan fry till golden.

Mix the following thoroughly in a bowl

1 grated onion
6 Garlic cloves pressed
and 1 T salt and 1/2 t pepper
1/2 cup sour cream
1 cup Half and Half
a few dashes nutmeg
2 T chopped parsley
2 eggs

Put the rest of the veggies in a large pot of salted water and boil till all veggies are tender
Drain and lightly mash. To the pot add a stick of butter and stir to melt, then add the egg mixture and mix thoroughly

Lightly grease a large casserole dish

combine the mash and the roasted cubes and bake in a 350oF oven for 1 hour

Uncover and top with

1 block Cabot horseradish cheese, grated
1 hoagie roll,  made into breadcrumbs
Chopped parsley
and
2 T melted butter

Popback in the oven till topping turns golden, remove from  oven  and let stand about 20 mins until serving