Mashed peppered roots with toasted hazelnuts

Mashed peppered roots with toasted hazelnuts

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(0 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Serves 6 - 8
Combine sweet potatoes, carrots, parsnips and celeriac in this creamy mash with a lovely nutty finish - drizzle with optional hazelnut oil

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (8)

  • kcal284
  • fat18g
  • saturates7g
  • carbs26g
  • sugars16g
  • fibre9g
  • protein5g
  • salt0.6g
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Ingredients

  • 2kg mixed root vegetable, including sweet potatoes, carrots, parsnips and 1 celeriac
  • 300ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g butter
    Butter

    Butter

    butt-err

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

  • 75g toasted hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • drizzle of hazelnut oil (optional)
  • small bunch chives, snipped

Method

  1. Peel and dice all the vegetables and put in a large pan of water. Bring to the boil and simmer for 20-25 mins until soft enough to mash. Drain, then add the milk and butter to the dry pan, and heat until the butter has melted. Tip the veg back into the pan, season with lots of cracked black pepper and mash over a low heat.

  2. Remove from the heat and spoon into a serving bowl. Scatter with hazelnuts, drizzle with the oil (if using) and sprinkle the chives over.

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