Serves: 4

Ingredients:
175g parsnips peeled and diced
175g carrots peeled and diced
175g celeriac peeled & diced
2 tablespoons olive oil
1 onion finely chopped
1 tablespoon thyme leaves
1 tablespoon sherry vinegar
500g floury potatoes cooked & mashed
Salt & pepper
Directions:

Place the parsnips, carrots and celeriac in a roasting tray and sprinkle with olive oil. Cook in the oven for 20 minutes. Add the onion and thyme and cook for a further 10 minutes. Sprinkle with the vinegar and salt & pepper and allow to cool.

Mix the vegetables and mashed potato together, taste and season with more salt & pepper if need be. Shape into 4 burgers. Leave them in the fridge overnight to chill. Brush with a little oil and cook on a medium heat barbecue for about 4 minutes each side until heated through.
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