Leek latkes with cauliflower 'cheese'

  • 500G PARSNIP, PEELED AND CUT INTO CHUNKS

  • 1/2 LEEK FINELY SLICED

  • 1/4t WHITE PEPPER

  • 1/4t SALT

  • 500G WAXY POTATOES

  • 1 SMALL CAULIFLOWER, CUT INTO SMALL PIECES

  • 1 CAN OR JAR CANNELINI BEANS

  • 4T NUTRITIONAL YEAST

  • 1 GARLIC CLOVE

  • 1/4t SALT

  • 1T FRESH THYME LEAVES

  • 2T WATER

  • PREHEAT THE OVEN TO 200C

  • GREASE A 12 CUP MUFFIN TRAY

  • BOIL THE PARSNIP FOR AROUND 10 MINUTES UNTIL SOFT

  • DRAIN AND LEAVE TO COOL

  • SAUTÉ THE LEEKS IN A LITTLE OIL FOR 5 MINUTES

  • PUT THE PARSNIP INTO A LARGE BOWL, USE A HAND BLENDER OR POTATO MASHER TO PUREE THEM

  • ADD THE LEEKS, PEPPER AND SALT, MIX WELL

  • GRATE THE POTATOES (SKIN ON) ADD TO THE PARSNIP AND MIX

  • TASTE TO CHECK SEASONING

  • DIVIDE THE MIXTURE BETWEEN THE CUPS IN THE MUFFIN TRAY

  • PRESS YOUR THUMB INTO EACH SO THAT THE MIXTURE GOES UP THE SIDE AND THERE IS A DEEP INDENT IN THE MIDDLE

  • BAKE FOR 30 MINUTES UNTIL GOLDEN AND CRISPY AROUND THE EDGES

  • FOR THE CAULI CHEESE STEAM OR BOIL THE CAULIFLOWER TILL IT IS JUST SOFT

  • PUT THE BEANS IN A BOWL WITH THE NUTRITIONAL YEAST, GARLIC, SALT AND WATER, BLEND WITH A HAND BLENDER

  • ADD THE THYME AND CAULIFLOWER, HEAT GENTLY IN A PAN FOR 10 MINUTES

  • NOW LOAD THE LEEK LATKES WITH THE CAULIFLOWER, SPRINKLE A FEW THYME LEAVES ON TOP