300 ml parsnips, peeled & chopped 1 1/4 cup
300 ml carrot, peeled & chopped 1 1/4 cup
300 ml rutabaga, peeled & chopped 1 1/4 cup
1 ml pepper 1/4 tsp
50 ml fresh parsley, chopped 1/4 cup
5 ml Dijon mustard 1 tsp
1 french baguette 1
50 ml parmesan cheese, grated 1/4 cup
In a large saucepan with boiling water; cook parsnips, carrots and rutabaga until tender. Drain. Transfer to mixing bowl and mash. Stir in pepper, parsley and mustard.
Cut baguette in half lengthwise. Pull out some of the soft inside, if necessary, to make space for vegetables. Divide vegetables between the two halves. Sprinkle cheese over top of each and broil 4 to 5 minutes to brown. Slice and serve.
Serves 4