Mashed roots

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Potatoes, carrots and swede make a heavenly match when served smooth with a little cream, butter and nutmeg

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal201
  • fat6g
  • saturates4g
  • carbs33g
  • sugars9g
  • fibre7g
  • protein4g
  • salt0.2g
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Ingredients

  • 3 large potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ swede
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • splash of milk or cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • good grating of nutmeg

Method

  1. Cut the veg into similar-sized chunks. Tip into a pan of cold salted water, bring to a boil, cover, then cook for 15-20 mins until all the vegetables are tender.

  2. Drain, leave to steam-dry for a few mins, then tip back into the pan and mash with the butter, milk or cream, nutmeg and some seasoning. Keep warm until ready to serve.

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