Winter Vegetable Mash
This recipe combines the earthiness of parsnips and leeks with the creaminess of mashed potatoes and just the right amount of heat from red chili. The cheesy topping adds a delicious finishing touch to this comforting and satisfying dish. Serve it alongside your favorite meat for a complete and hearty meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 red chilli finely chopped, seeds removed
- 1 large parsnip, peeled and diced
- 2 leeks, sliced into rings
- 350g/12 oz potatoes (you can use Saxon, Nadine, or Estima varieties), peeled and diced
- 2 tbsp milk
- 1 tsp English mustard
- 60g/2oz mature cheddar, grated
- 60g/2oz light cream cheese
Instructions
- Heat oil in saucepan, gently cook the onion, garlic, chilli, parsnips and leeks with a few tbsps of water and the lid on for 5 mins. Add enough boiling water from the kettle to just cover and simmer gently for 15 mins or until the veg are tender.
- Meanwhile, boil potatoes for 10 mins or until tender; drain then mash with milk, mustard, cream cheese, 3/4 of the cheddar cheese and freshly ground black pepper.
- Drain the vegetables well, stir into the mashed potato and serve sprinkled with the remaining cheese. Great served with ham or roast beef.
Yield
Serves 4
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