Three Root Mash
"From Hugh Fearnley-Whittingstall of River Cottage Fame.
We love this and usually have potatoes, carrots and swede as our root combo.
The website says;
"This goes well with roast joints and stews in winter, or can be a meal on its own with a couple of rashers of bacon and a fried egg on top"
The original may be found here http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/three_root_mash_p_1.html"
photo by AmandaInOz
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
- In one of the pans, heat 125g butter with a little milk or cream, black pepper and nutmeg, add the potatoes and mash thoroughly. Rub in the other vegetables through a sieve and beat well.
- Adjust the consistency with more milk or butter if needed.
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Reviews
-
I'm sorry to say we found this recipe a bit heavy and bland on taste. I used potatoes, carrots and parsnips. I added some fresh parsley to make it more edible. Made for PAC Spring 2010.
RECIPE SUBMITTED BY
<p>I live in the Somerset countryside, cook on an AGA and keep a few chickens. This year I am growing veggies as well and it's been a success so far:-) I'm also a keen knitter. You can see more on my blog. <br /> <br /> I like cooking old fashioned dishes like stews and casseroles, I don't eat much meat but I do like cheese and chocolate :-) <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
