Root vegetable mash

Since discovering a nightshade sensitivity, I’ve used this a lot as a tattie mash replacement. It’s sweeter, more filling and more nutritious, but goes with all the same things. Try it with my roast chicken. Very simple to make and it freezes well in batches, plus it lasts in the fridge for a good few days.

Add it to your repertoire!

Ingredients (for 4-6 sides):

1 large parsnips

2 large carrots

1/2 turnip

Ghee, butter or olive oil

Salt and pepper

How to:


Peel and chop the turnip into cubes (this will take the longest to cook, so they can be a bit smaller). It’s up to you if you peel the carrots and parsnips. If you want a very smooth ‘clean’ looking mash, then peel them. Chop in to cubes too. You’d be surprised how far this goes. Doesn’t look like a lot of veg but it really does go far.


Rinse the vegetables in a large pot and cover with water. Put the pot on a high heat to boil, and turn down to a simmer once boiling. They should take about half an hour to boil. Test the vegetable softness with a fork or sharp knife. It should cut easily through. If not, boil for a few more minutes and keep testing until it’s ready.

Drain off the water, and if using ghee or butter add about a quarter cup to the pot, along with salt and pepper. If you’re using olive oil it’ll be slightly less, but try adding it in a couple of pours and taste it. Now mash like billio! Keep going until it’s a consistency you’re happy with. Then serve alongside a hearty stew with gravy!




One thought on “Root vegetable mash

  1. Pingback: Creative cooking with winter veg | Eat for Yourself

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