Stoemp Bowl with Roasted Carrots and Parsnips

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• 350 g Carrot
• 350 g Parsnip
• 2 tbsp Extra virgin olive oil
• 250 g Leek
• 60 g Unsalted butter
• 150 ml Whole milk
• 3 tbsp Whole-grain mustard

1. Heat the oven to 220°C (430°F). Peel the potatoes and cut into even chunks, then put them in a large pot and cover with cold water; add 1 tsp of the salt.
2. Peel the carrots and parsnips and cut into chunky batons. Toss with the olive oil and the remaining 1 tsp salt on a baking tray, then roast for 25 to 30 minutes, turning once, until deeply golden and tender.
3. While the vegetables roast, bring the potatoes to the boil and cook for 15 to 18 minutes until very tender. Drain well in a colander and let them steam-dry for 2 minutes.
4. Meanwhile, trim and rinse the leek well, then slice it. Melt the butter in a saucepan over a medium-low heat, add the leek and cook for 10 to 12 minutes until soft and sweet but not browned.
5. Warm the milk in the same saucepan with the leeks for 1 to 2 minutes until steaming. Tip in the potatoes and mash until smooth and creamy, adjusting the texture with a splash more milk if you like.
6. Divide the leek stoemp between bowls and pile the roasted carrots and parsnips on top. Finish each bowl with a spoonful of whole-grain mustard and serve straight away.

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