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4
Easy
30 min
By Jo Pratt
Published 2009
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.
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.