Mashed peppered roots with toasted hazelnuts

Mashed peppered roots with toasted hazelnuts

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Prep: 20 mins Cook: 35 mins


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



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

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g toasted hazelnut



    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


  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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