Name: Root Mash recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves: 6–8
Ingredients: 500g (1lb) celeriac, peeled and cubed; 500g (1lb) parsnips, peeled and cubed; 500g (1lb) carrots, peeled and cubed; 50g (1¾oz) butter, melted; Salt and ground black pepper; 50g (1¾oz) Gruyère or mature Cheddar cheese, grated

By GoodtoKnow

published 18 November 2010

in Recipes

A Woman's Weekly recipe for a comforting and easy to prepare side dish using hearty winter root vegetables. This recipe would complement a Christmas or roast dinner perfectly

Ingredients

500g (1lb) celeriac, peeled and cubed
500g (1lb) parsnips, peeled and cubed
500g (1lb) carrots, peeled and cubed
50g (1¾oz) butter, melted
Salt and ground black pepper
50g (1¾oz) Gruyère or mature Cheddar cheese, grated

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Method

1. Set the oven to Gas Mark 5 or 190°C. Place the vegetables in a large pan and cover with cold water. Bring to the boil over a high heat, cover, reduce the heat and simmer for about 20 minutes, or until vegetables are tender.
2. Drain vegetables, return to the pan; pour in the melted butter and add plenty of seasoning. Mash until smooth and transfer to an ovenproof dish. Sprinkle the cheese over.
3. Cook in centre of oven for 20-30 minutes, or until cheese is light golden. Serve immediately.
- Pack mash into a suitable container and freeze for up to 1 month. Allow to defrost before reheating.

Top Tip for making Root Mash

Prepare ahead: The mash may be made a day in advance and kept chilled in the fridge overnight before cooking in the oven.

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