Root vegetable mash

Nothing beats a wintery root mash with a creamy texture this dish goes with any meat you like or simply on its own for a filling vegetarian option.

3 large potatoes, peeled and roughly chopped

3 carrots, peeled and roughly chopped

½ swede, peeled and roughly chopped

25g butter

Splash of milk or cream

Good grating of nutmeg

Tip all of the vegetables into a pan of cold salted water, bring to a boil, cover, then cook for 15-20 minutes until all the vegetables are tender.

Drain, leave to steam-dry for a few minutes, then tip back into the pan and mash with the butter, milk or cream, nutmeg and some salt and pepper.

Keep warm until ready to serve.

Serves
4

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