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1
Preheat the oven to 375 degrees F.
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2
Place the potatoes and parsnips in a pot and cover with water.
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3
Salt the water, bring to a boil and cook to tender.
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4
Drain and return the vegetables to the hot pot.
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5
Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg.
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6
Cover and reserve in the pot.
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7
Put a pot on the stove with 1/4 inch of water and bring to a boil.
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8
Remove the stem of the head of cauliflower and set it into the pot.
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9
Scatter the trimmed broccolini around and season with salt.
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10
Cover and cook to tender.
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11
Break the cauliflower into florets and drain.
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12
Remove with a slotted spoon and set aside.
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13
Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven.
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14
Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs.
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15
Melt the butter in a saucepot over medium heat.
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16
Pour half of the butter over the crumbs to moisten them.
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17
To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly.
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18
Add the hot sauce and mustard and stir to combine.
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19
Sprinkle in the flour and cook 1 minute.
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20
Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds.
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21
Add the stock, bring to a bubble and thicken a minute more.
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22
Stir in the cheese in a figure-eight motion and season with salt and pepper.
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23
Grease a casserole dish.
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24
Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish.
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25
Cool and store for a make-ahead meal, or bake to serve.
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26
Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes.
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27
Garnish with chopped tomatoes and watercress and serve
