Prepare parsnips, carrots, potatoes, leeks, and finely shred cabbage or kale
Boil, dry in oven, then mash the potatoes with parsnips and carrots
Saute the leeks and cabbage or kale with garlic and cream.
Mix creamed greens into root mash.
Transfer to a serving dish
Top with a slab of miso butter in the centre
Allow the butter to ooze down the sides as it melts
Serve piping hot
