This comforting, creamy vegetable side dish was passed down to me from my gran. It's a simple mash that I season with grated nutmeg and cayenne pepper. Delicious with roast beef or pork chops.
14 people made this
6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips or swedes, peeled and chopped
120ml double cream
1/4 teaspoon ground or freshly grated nutmeg
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
Method Prep:15min › Cook:25min › Ready in:40min
Place carrots, parsnips and turnip into a pot and cover with cold, lightly salted water. Bring to the boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
Mix butter, cream, nutmeg, cayenne pepper, salt and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colours are still visible.