Root Vegetable and Mustard Mash

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

Making a mash with a selection of root vegetables is a great way of using up the odd vegetable sitting in the fridge. The addition of wholegrain mustard gives a mild, tasty flavour, but can easily be left out or replaced with slightly stronger Dijon or English mustard. You can even use a selection of chopped herbs.

Ingredients

  • 900 g-1.2 kg mixed root vegetables, such as parsnips, swede, sweet potatoes, potatoes and carrots

Method

Peel and chop the vegetables to roughly the same-sized chunks. Place in a pan of salted water and bring to the boil. Cook the vegetables until they are tender (about 20 minutes) and then drain well.

Return the vegetables to the pan and allow the steam to evaporate for a minute before mashing with the butter, seasoning and mustard.

Serve while piping hot.