Celeriac and parsnip mash
Celeriac tastes a lot better than it looks. It can be cooked, eaten raw, diced or grated into salads. This mash recipe is a delicious mixture of flavours of celeriac and parsnip.
600g celeriac, peeled to remove all knobbly skin and sliced into chunks
2 parsnips, peeled and sliced into chunks
2 tsp wholegrain mustard
2-3 Tbsp milk
1 Tbsp margarine or canola oil
freshly ground black pepper, to taste
Place boiled celeriac and parsnip in a heavy-based saucepan and add sufficient cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook for 15 minutes, or until tender when tested with a skewer or tip of a knife. Add extra boiling water if necessary. Drain.
Add mustard, milk and margarine.
Roughly mash, leaving small chunks of different vegetables within the mix.
Add pepper and serve.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.6g|