Ingredients

* Butter for greasing
    * 200g/7oz potatoes, peeled
    * 125g / 4 1/2oz carrots
    * 125g / 4 1/2oz parsnips, peeled
    * 150g / 5 1/2oz squash, peeled and cored
    * 75g / 2 1/2oz spring green or dark green cabbage, chopped
    * 2 tablespoons olive oil
    * Freshly ground black pepper

Method

   1st Preheat oven to 220 ° C/425 ° F / gas mark 7th Grease a small baking dish or gratin dish measuring 25 x 35 cm (10 x 14 inches).
   2nd Cut the potatoes, carrots, parsnips and pumpkin into small pieces and steam or cook themselves until they are soft but not mushy. Drain and dry well. Steam or boil the cabbage.
   3rd Place the root vegetables in a large bowl and pound with a potato masher. Add the cabbage, olive oil and a pinch of black pepper. Pour the mixture into your greased baking sheet or casserole dish and bake on the top shelf of the oven for 20? 30 minutes crispy on top.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.