Three root mashPosted: March 21, 2013 Filed under: Vegetables, Vegetarian | Tags: carrot, England, Hugh Fearnley-Whittingstall, Mash, Parsnips, Potato Leave a comment
Perfect for a winter meal or a Sunday roast….
Three root mash (adapted from Hugh Fearnley-Whittingstall‘s River Cottage Every Day)
- 500g carrots, peeled and cut into chunks
- 500g parsnips, peeled and cut into chunks
- 500g potatoes, peeled and cut into chunks
- 100ml milk
- 50g butter
- bay leaf
- nutmeg to taste
- salt & pepper
Put the carrots and parsnips together in a pan with salted cold water and bring to boil. Cook until tender.
Put the potatoes in another pan with salted water, bring to boil and cook until tender.
Drain the vegetables leave to steam off for a couple of minutes.
Put the carrots and the parsnips on a food processor with half the butter and blend to a creamy purée. Alternatively, you can use a hand held mixer.
In the same pan you used to cook the potatoes, warm the milk and what is left of the butter. Then add the potatoes and mash until they are smooth.
Combine both mashed vegetables adding plenty of seasoning and the nutmerg. Mix until you have a creamy golden mash.
Blitz the carrots & parsnips in a food processor with a knob of butter and enough milk to give a smooth finish.
Warm the milk and remaining butter in a large saucepan and mash the potatoes using a mouli or potato ricer into the pan. Stir the potatoes into the milky butter and add the carrot and parsnip puree, season well with salt and pepper and mix well to incorporate.