Seasonal local food recipe No 80: Three-root mash

From Hugh Fearnley-Whittingstall who says: “Of course, you don’t have to stick to three roots: you could use two, four or as many as suits you. Do always include potatoes, however, to give the mash body and to stop it getting too sweet.”

Swede or celeriac could also be used as a mash with potatoes.

Serves 6

Preparation and cooking: 30 minutes

500g carrots, peeled and cut into chunks
500g parsnips, peeled and cut into chunks
500g floury potatoes, peeled and cut into chunks
50g unsalted butter or 50ml rapeseed oil
100ml milk (or half milk and half double cream)
freshly grated nutmeg (optional)
sea salt and freshly ground black pepper

Cook the carrots and parsnips in a pan of boiling salted water until tender. Cook the potatoes in a separate pan. Drain the vegetables and let them steam dry for a minute or two.

Put the carrots and pasnips in a food processor (or mash with a potato masher), with half the butter or oil, and blend to a creamy puree. Heat the milk and the remaining butter or oil in the pan in which the potatoes were cooked, then add the potatoes and mash until smooth.

Combine the mashed vegetables, adding plenty of seasoning, including nutmeg if you like, to make a creamy, golden mash. Serve steaming hot, with sausages or roast lamb or venison.

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