My Nana used to make the best root vegetable mash. I looked forward to visiting her house for dinner as she would always treat me to a generous serving, topped with sausages and gravy. Although it will never be the same as when my Nana made it for me, my Root Vegetable Mash has that buttery taste and creamy texture I remember so fondly.
As a rough guide, this recipe serves 4.
- 50ml unsweetened soya milk
- 50g dairy-free margarine
- 4 parsnips
- 4 carrots
- 1 swede
- Sea salt and white pepper to taste
Peel and roughly chop the parsnips, carrots and swede. Add the prepared vegetables to a large saucepan filled with water.
Heat the water using a medium heat then cover the saucepan with a lid. Cook for 20-25 minutes, or until the vegetables are ready.
Drain the vegetables using a colander then return them to the saucepan. Mash the vegetables fully, ensuring there are no lumps, then add the soya milk and the dairy-free margarine. Stir to combine then season to taste.