A delicious root vegetable puree from Diana Henry.
Ingredients
- 200 g parsnips peeled and chopped
- 200 g celeriac peeled and chopped
- 400 g floury potatoes
- 100 ml hot milk
- 50-75 g butter
- a generous grating nutmeg
- 2 tbsp double cream optional
Servings:
Instructions
- Put the parsnips and celeriac into a saucepan and add boiling water. Cook until the vegetables are completely tender, about 15 minutes. Drain, reserving the cooking liquid.
- Peel the potatoes and quarter or halve them. Boil these until tender then drain. Put the potatoes back in the saucepan, scrumple a clean tea towel on top of them and cover with a lid.
- Set on a very low heat to dry out for 3-4 minutes – this makes better mash (don’t burn the potatoes, though).
- Purée the parsnips and celeriac in a food processor, using a little of the cooking water if you need to.
- Mash the potatoes with the hot milk then add the vegetable purée, butter, seasoning and nutmeg. Taste to decide whether you would like to add the cream, and for seasoning – mash needs a lot.
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