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Three Root Mash

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“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”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
  2. 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.
  3. Adjust the consistency with more milk or butter if needed.

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