Roots n radicals – Carroty mash: The great leap forward

As Dr Johnston, author of The Dictionary, once said: “When a man is tired of carroty mash, he is tired of life.” or was that London?
Doesn't matter, carroty mash is the ultimate root dish – carrot mashed with parsnip rocks. Some people swear by the carrot/turnip combo, and the Scots have a taste for tatties and nips, but they're wrong. Carrots and parsnips are as traditional a combo as Morecambe and Wise, chips n mushy peas or Leeds and Bradford. So there.
Even so, you have to move with the times, so here's a variation you might want to try if you fear you're overdoing on the trad mash this winter.

You will need:

350g parsnips
150g carrots
2 teaspoons vegan cream cheese
½ teaspoon ground cinnamon
½ teaspoon ground ginger

Boil your carrots and parsnips till tender – it can be an idea to bung in the carrots for a few minutes first as they take longer. Add the remaining ingredients and give it a mash. Dump in an ovenproof dish and bake at 200C for 20 minutes. Easy.