Mashed peppered roots with toasted hazelnuts

Mashed peppered roots with toasted hazelnuts

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving (8)

kcalories
284
protein
5g
carbs
26g
fat
18g
saturates
7g
fibre
9g
sugar
16g
salt
0.6g

Ingredients

  • 2kg mixed root vegetables, including sweet potatoes, carrots, parsnips and 1 celeriac
  • 300ml full-fat milk
  • 85g butter
  • 75g toasted hazelnuts
  • drizzle of hazelnut oil (optional)
  • small bunch chives, snipped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips