Carrot, parsnip and potato mash

This mash is a real classic - comfort food at its best!

Cooking directions

• Peel the carrots, parsnips and potatoes.
• Cut into even-sized pieces.
• Boil for 25 to 35 minutes or until soft. Drain.
• Add the milk and butter to warm vegetables.
• Roughly mash, leaving small chunks of the different vegetables within the mix.
• Season generously with pepper.

Try:

• Using this as a topping for some of our other recipes vegetarian shepherd’s pie, ratatouille, or bolognaise.
• Using pumpkin instead of carrots, or kumara instead of potato.
• Using leftovers to make fritters - add a lightly beaten egg and a little flour, shape into fritters and cook in a non-stick fry pan. A good after-school snack for the kids.

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

3 carrots

3 parsnips

2 large potatoes

1/4 cup low-fat milk

1 tablespoon margarine

2 pinches ground black pepper