Three Root Mash

READY IN: 40mins
Recipe by Pearlesyarn

From Hugh Fearnley-Whittingstall of River Cottage Fame. We love this and usually have potatoes, carrots and swede as our root combo. The website says; "This goes well with roast joints and stews in winter, or can be a meal on its own with a couple of rashers of bacon and a fried egg on top" The original may be found here http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/three_root_mash_p_1.html

Top Review by AmandaInOz

I'm sorry to say we found this recipe a bit heavy and bland on taste. I used potatoes, carrots and parsnips. I added some fresh parsley to make it more edible. Made for PAC Spring 2010.

Ingredients Nutrition

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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