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.
Description
This comforting root vegetable and mustard mash is the perfect side dish to elevate any meal. With a delightful blend of tender, buttery vegetables, each bite is infused with a subtle warmth from the wholegrain mustard, which can be adjusted to suit your taste. Serve it hot for a cozy, satisfying addition to your dinner table that will have everyone coming back for seconds.
Method
Cooking the Vegetables
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1
Peel and chop the vegetables to roughly the same size chunks.
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2
Place in a pan of salted water and bring to the boil.
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3
Cook the vegetables until they are tender (about 20 minutes) and then drain well.
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4
Return to the pan and allow the steam to evaporate for a minute before mashing with the butter, seasoning and mustard.
Serving Suggestions
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5
Serve while piping hot.
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6
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
HANDY TIP: 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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