Root Vegetable Mash
In the Winter when root vegetables are at their best; I combine them into one delicious seasonal mash. You can use it as a topping for pies, I also round the mash into cakes and breadcrumb, then lightly fry, if you add poached fish you have instant fishcakes. This is a great recipe if you want to increase your vegetable intake, children love mash and they won’t notice the extra goodness on their plate.
ingredients
Serves 6-8
600g potatoes
300g parsnips
300g carrots
25-30g unsalted butter
black pepper, freshly ground
method
Bring two large pots of water to the boil. Wash, peel and cut the vegetables into large dice. Add the potato to a pot of water and the carrot and parsnip to another, bring both up to a boil. Cook both until tender. I cook the potatoes separately as they take slightly longer: roughly 20-25 mins. This depends on how large the diced vegetables are.
Once the vegetables are soft, when pierced with a knife they are ready for mashing. Remove from the heat and drain with a colander, then allow to steam until drier. Add all the cooked vegetables to one large bowl, mash with a potato masher or press through a potato ricer until you have consistency you like. Season with butter and black pepper, to taste.