Cheesy Rutabaga and Carrot Casserole

1. Pre-heat the oven to 375ºF/190ºC
2. Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.2 small rutabaga10 carrots
3. Place the veg in a large saucepan, cover with boiling water and cook for 15 minutes until just tender.
4. Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.2 tbsp butter1 tbsp prepared horseradish¾ tsp salt¼ tsp black pepper
5. Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
6. Check the seasoning and add more salt and pepper as needed.

To cook immediately

1. Stir the cubed cheese through the veg (if using) and then transfer everything to a casserole dish.½ cup cubed cheese
2. Cover with the grated cheese and bake for 15 minutes until the cheese is bubbly and golden.1 ½ cup grated cheese

To make ahead.

1. Allow the mashed veg to cool completely then stir though the cubes cheese (if using)½ cup cubed cheese
2. Transfer everything to a casserole dish, cover and leave in the fridge for upto 24 hours.
3. Remove from the fridge and cook covered in foil for 10 minutes.  (or reheat in the microwave)
4. Remove the foil, sprinkle over the cheese and bake for a further 15 minutes until bubbly and golden.1 ½ cup grated cheese