Mashed Root Veg
4 lbs root vegetables (potatoes, sweet potato, turnip, parsnips, carrots, celeriac etc. ) or your choice
1/4 cup unsweetened plant-base milk (I use oat milk because it is almost flavourless)
salt & freshly ground black pepper, to taste
extra virgin olive oil or vegan butter (optional)
- Peel the vegetables then chop up into small pieces, at least the size of a small lime or kiwi, place in salted boiling water and cook until very tender.
- Drain the vegetables, return to the pan and mash with a potato masher, to the consistency of your choice. Some like them really smooth, I prefer to leave some little bits for texture.
- Add the plant based milk and season with salt and pepper, and extra virgin oil or butter, to taste.