🧡Carrot, Sweet Potato, Swede & Pumpkin Mash
Carrot, sweet potato, swede and pumpkin mash must be the yummiest and easiest way to eat your orange vegetables. Creamy, sweet and buttery.Use a total of 1kg of prepped vegetables, in any proportions you like.
Servings: 6
Ingredients
- 250 g sweet potato
- 250 g swede
- 250 g Kent/Japanese pumpkin
- 250 g carrot
- 50 g butter (cubed)
- salt
- 1 ½ litres water (or enough to generously cover the veg)
- ½ teaspoon whole white peppercorns
Instructions
- Prep Veg – peel and slice according to cook time. In order of speed of softening – pumpkin (quickest – cut into thicker chunks). Then carrot, sweet potato and swede (slowest to cook so cut thinner).250 g sweet potato250 g swede250 g carrot250 g Kent/Japanese pumpkin
- Simmer – add all the veg with one teaspoon of salt to a medium saucepan. Bring to the boil over high heat. Reduce to a simmer. Cook the veg (uncovered) until it is all very soft (about 20 minutes).salt1 ½ litres water
- Salt & Pepper – use a pestle and mortar to finely grind ½ teaspoon salt and the white peppercorns. Set aside.½ teaspoon whole white peppercornssalt
- Drain & Steam – strain the veg in a colander and set the colander over the still-hot saucepan to steam dry a little.
- Mash – working in small batches, load a ricer with veg. Before you go for it and squeeze through (‘rice’) the veg, hold it over the sink and clamp it closed. You’ll be able to press some water out and a bit of very watery veg to discard. Tilt it upside down too; some will pour out the top as well. When you've pressed out the excess water, move over a bowl and squeeze out the (now drier) vegetables. Mash all the veg in this way. OR use a masher or stick blender (it won't go gluey like mashed potato can if you blend it).
- Butter & Seasoning – add the butter cubes and seasoning while the vegetable puree is still warm. Stir until the butter has melted. Cover closely if not using straight away.50 g butter