Fanned Potatoes and Root Puree

Ingredients

For the potatoes:
potatoes
honey
For the root purée:
cooked root vegetables
nutmeg
butter
cream

Directions

1. For the potatoes: prepare the potatoes as for roast potatoes, but cut into thin lines the length of the potato leaving one end of the potato intact. Roast as per usual and glaze with honey.
2. For the root purée: mix equal quantities of cooked root vegetables with a pinch of nutmeg, a little butter and cream and purée.