Jo Pratt's Root Vegetable and Mustard Mash

Method

Peel and chop the vegetables to roughly the same size chunks. Place in a pan of salted water and bring to the boil. Cook the vegetables until they are tender (about 20 minutes) and then drain well.

Return to the pan and allow the steam to evaporate for a minute before mashing with the butter, seasoning and mustard. Serve while piping hot.

Wholegrain mustard gives a mild flavour, but it can easily be left out or replaced with slightly stronger Dijon or English mustard, or herbs.

Ingredients

Butter 50g
Wholegrain Mustard 2 Tsp
Mixed Root Vegetables. Such As Potatoes. Parsnips. Swedes. Sweet Potatoes. And Carrots 900g-1.2kg

Hints 'n' Tips

If you're not keen on mustard, use a couple of tablespoons of chopped herbs such as parsley, thyme or chives.

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