Jo Pratt's Root Vegetable and Mustard Mash
Over a year ago
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Ingredients
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Method
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1
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.
Chef's Tips
If you're not keen on mustard, use a couple of tablespoons of chopped herbs such as parsley, thyme or chives.
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