Cheesy Smashed Root Veggies

By Chef Jere­my Noga of Local Foods Cafe

— 2 oz but­ter
— 2 oz all pur­pose flour
— 3 2oz whole milk
— 8 oz sharp ched­dar, shred­ded or cubed small
— 1 T mus­tard pow­der
— 1½ T kosher salt
— 2 large parsnips, peeled and rough­ly chopped, about ¾”
— 2 large Yukon Gold pota­toes, peeled and chopped about ¾”
— 2 medi­um sized cel­ery root, peeled and chopped about ¾”
— ½ cup course ground bread­crumbs

1. For the sauce, heat the but­ter in a saucepan until foam­ing. Add the flour and stir, cook­ing a minute or two until it smells like but­ter cook­ies. Slow­ly add the milk, whisk­ing con­stant­ly to avoid lumps form­ing. Bring to a boil, then reduce to a sim­mer.

2. Add the mus­tard pow­der, salt and cheese, stir­ring until the cheese is com­plete­ly melt­ed. Set Aside. 

3. Bring a large pot of water to a boil and add the veg­eta­bles. Cook them 7–10 min­utes or until slight­ly soft­ened.

4. Strain the veg­eta­bles and mix with the cheese sauce. Pour into a bak­ing dish. 

5. Bake at 400F 25–35 min­utes or until bub­bly and gold­en brown on top. Serve hot.