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.

Comments

Leave a Comment:

login to leave comments
Taste Blog

Looking for something hearty and comforting to make to warm your soul on a cold night? Mince and dumplings can fill you up through and through, giving your belly a hug from the inside. And as deliciou... keep reading

Accompaniment

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.