Remember to balance earthy tastes (rutabaga, celeriac, parsnip, brussels sprouts and turnips) with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces.
You can replace the nuts with grated cheese and also add a little chopped onion or celery.
This is my British recipe and have had many requests for it when I have taken it to a covered dish supper.
