• Pre-heat the oven to 375ºF/190ºC
• Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.

  2 small rutabaga

  10 carrots

  
  
  
  
• Bring a payoff water to the boil, add the veg and cook for 15 minutes until just tender.
• Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.

  2 tablespoons butter

  1 tablespoon prepared horseradish

  ¾ teaspoon salt

  ¼ teaspoon black pepper

  
  
  
  
• Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
• Check the seasoning and add more salt and pepper as needed.

To cook immediately

• Stir the cubed cheese through the veg (if using) and then transfer everything to a casserole dish.

  ½ cup cubed cheese

  
  
  
  
• Cover with the grated cheese and bake for 15 minutes until the cheese is bubbly and golden.

  1½ cup grated cheese

  
  
  
  

To make ahead.

• Allow the mashed veg to cool completely then stir though the cubes cheese (if using)

  ½ cup cubed cheese

  
  
  
  
• Transfer everything to a casserole dish, cover and leave in the fridge for upto 24 hours.
• Remove the casserole from the fridge and let it sit for an hour to come to room temperature. Pre-heat the oven to 375ºF/190ºC.
• Cook, covered in foil, for 15 minutes.  Or heat in the microwave (Note 5)
• Remove the foil, sprinkle over the cheese and bake for a further 10-15 minutes until bubbly and golden.

  1½ cup grated cheese