Winter vegetable mash

Mash is fantastic way to use a variety of root vegetables. Try any mix of potatoes, kūmara, carrots, swede, celeriac, and parsnip.


Serves 4

2 kūmara, peeled, sliced into small chunks
2 carrots, peeled, sliced into coins
2 parsnips or 2 small swedes, peeled, sliced into small chunks
2 mashing potatoes, peeled, sliced into small chunks
1 Tbsp butter 
pinch salt
freshly ground black pepper, to taste
fresh herbs for sprigs for garnish (optional) 


Boil all the vegetables, using the guide below.
Drain and roughly mash. Add butter and season to taste.
Place in a serving dish and serve garnished with herbs.

To boil vegetables:
- Place vegetables in a saucepan and add sufficient lightly salted 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 until tender when tested with a skewer or tip of a knife.
- Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Boiling times - depending on the size of the vegetable pieces, they may take less time:
18-20 minutes for starchy vegetables, e.g. kūmara, potatoes, swedes
12-15 minutes for harder vegetables, e.g. carrots, parsnips, pumpkin, turnips, yams.