pinkpink and ouchmyfeet a dauphinois definitely appeals to me because French word, ha! I would definitely appreciate a recipe unless it deviates
catwithflowers mash is not my thing unless it’s potato-based and put into an electric mixer with loads of butter and milk or cream until it’s practically a purée. Tesco sells a ready-made mash that I occasionally yearn for, especially with melted cheese.
Actually, the Hormoaners would go for swede mash and I’d definitely add carrots to theirs. So that’s a couple swedes down.
Forgot to mention a courgette thing. That’s another veg I want to love but really only use it as a replacement for pasta dishes.
I’ve tried doing the Parmesan fritters thingy and they came out somewhat disappointingly. Fairly certain I could have experimented and improved the process but it was such a faff to begin with I never persevered.
However, with our VD meal from ChateauX (which was lush), the side was long stemmed bro cold with courgettes and they were “steamed” then covered in something called XO dressing (need to see if that’s a thing or their special own stuff).
Anyway, interestingly, the courgettes were sliced like potato wedges and the process involved putting the vegetables into a medium sized saucepan with 80ml of boiling water, the. Cover for four minutes. Drain, then mix in this XO dressing. They were AMAZING!
So I’m going to experiment with that and see whether this was from raw or from partially cooked somehow. Because four minutes can’t be long enough, can it, for broccoli and courgettes? Dunno.
I’m a pretty good cook but some things make me go all 
WATER!!!!!!!!!!!!!!!