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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Hugh Fearnley-Whittingstall of River Cottage Fame. We love this and usually have potatoes, carrots and swede as our root combo. Ingredients:
500 g potatoes |
500 g carrots |
500 g parsnips |
500 g celeriac |
500 g swede |
125 g butter |
milk or cream |
1 pinch black pepper |
1 pinch nutmeg |
Directions:
1. Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
2. In one of the pans, heat 125g butter with a little milk or cream, black pepper and nutmeg, add the potatoes and mash thoroughly. Rub in the other vegetables through a sieve and beat well.
3. Adjust the consistency with more milk or butter if needed.
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