Leek latkes with cauliflower 'cheese'

This is a lovely Autumn / Winter dish with the flavours of those seasons, root vegetables and woody herbs. You can swap out the thyme for rosemary and / or sage for a slight variation.

500g parsnip, peeled and cut into chunks

1/2 leek finely sliced

¼ teaspoon white pepper

¼ teaspoon salt

500g waxy potatoes

1 small cauliflower, cut into small pieces

1 can or jar cannelini beans

4 teaspoon nutritional yeast

1 garlic clove

¼ teaspoon salt

1 teaspoon fresh thyme leaves

2 teaspoon water

Preheat your 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

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 to the bean mixture, heat gently in a pan for 10 minutes

Now load the leek latkes with the cauliflower, sprinkle a few thyme leaves on top and serve