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1
Preheat the broiler and put a rack in the middle of the oven.
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2
Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
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3
Put the potatoes and the parsnips in a medium pot and cover with water.
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4
Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so.
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5
Drain and return the potatoes and parsnips to the hot pot.
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6
Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency.
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7
Stir in 1 cup of the cheese and the egg.
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8
Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan).
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9
Add the mushrooms, and the rosemary leaves and cook for 10 minutes.
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10
Stir in the carrot and onion and season liberally with salt and pepper, to taste.
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11
Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg.
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12
Cook until the kale wilts, about 2 minutes.
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13
Stir in the Worcestershire sauce and the stock and bring to a boil.
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14
In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken.
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15
Transfer the vegetable mixture to the individual dishes or large casserole.
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16
Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes.
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17
Remove from the oven and serve.
