Root vegetable mash

southernscouser

What's the best way to make this?

I did some the other day (carrot, parsnip & sweet potato) by roasting it, then whacking it in a pan and putting some milk in it (I don't know why I did this, I just did :rotfl:) then just mashing it up with a slotted spoon (need to buy a masher) and although it tasted ok, it looked pretty ropey. :rotfl:

Is it better to boil the veg rather than roast? :undecided

Sambucus_Nigra

Yes, it is. Add some pepper and a knob of butter when you mash it up.

jinky67

Personally I would just boil or even steam it, unless you want to add extra flavours in which case I would roast it


That didnt really help did it? :rotfl:

squeaky

I've only ever boiled or steamed root vegetables for mash, but then I rarely roast them anyway... just one of those things I rarely tend to do.

However, roasted and then mashed sounds like it would be really nice. I googled it and couldn't find a law against it - so I guess it's OK

southernscouser

The thing was it tasted lovely. Just looked like gloop though. Might have helped if I had a proper masher. :think:

Guess as long as it tastes good it doesn't matter much what it looks like. :rotfl:

jinky67

southernscouser wrote: »

The thing was it tasted lovely. Just looked like gloop though. Might have helped if I had a proper masher. :think:

Guess as long as it tastes good it doesn't matter much what it looks like. :rotfl:

Exactly;):rotfl:

Sublime_2

I've roasted root vegetables for soup before. Roasted butternut squash is great this way. For mash I just boil/steam.

Stephen_Leak

Hello, young Sir. I'd say boil as well. It's basically just mashed potato with different root vegetables. Try it on top of a Cottage or Shepherd's Pie, as well.

ROOT VEGETABLE MASH

Serves 2

INGREDIENTS

375g of root vegetables, like carrot, parsnip, potato, swede or even butternut squash.
250ml of water
¼ of a teaspoon of salt
½ a tablespoon of butter
½ a tablespoon of milk
Ground pepper to taste

METHOD

Peel the vegetables and chop them into small pieces.

Put the water and salt into a saucepan on a medium heat. Add the vegetables. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 20 to 25 minutes until soft. Check the water level from time to time and top up if it starts to dry out.

Drain the vegetables and mash with the butter and milk until it is smooth and lump free. Season with the pepper.

ADDITIONS & ALTERNATIVES

Use all of one vegetable, or any combination.

Sprinkle 50g of grated Cheddar cheese on top of the vegetables, or even into it as it being mashed.

Use cream, either single or even double, instead of the milk.

TIPS

New potatoes make rubbish mashed potato. Use old ones like King Edward’s or Desiree Reds.

Counting_Pennies_2

If it tasted lovely, why not mash it first, then use an electric whisk to get all the lumps out and make it smooth.

Then pop a couple of knobs of butter on the top and pop in the oven to form a light crust over the top, so it looks presentable.

meritaten

roast veg are lovely - why did you feel the need to mash them?
my favourite combinations for mash are:
potato and swede
potato and parsnip
potato and cauliflower
sweet potato and ................guess what? potato!
buy a masher hun! and a little milk or cream is good added to mash - so is butter unless you are anti butter. I like to add a shake of white pepper too.

southernscouser

meritaten wrote: »

roast veg are lovely - why did you feel the need to mash them?

Just for something a bit different.