300g fresh carrots
400g small swede
Prep to Cook: potato peeler, veg knife, chopping board, pan, lid, masher.
You can prepare this in advance. Put into serving dish, cover with cling film and store in the refrigerator. Reheat until piping hot throughout – this mixture is dense and takes a good time to get hot (always check it by tasting from the centre of the mixture). If you use a microwave give it several sessions on high and allow time between sessions for the heat to spread through the mixture.
Cooks Know How: Boiling softens vegetables and helps us to eat larger portions of them. Carrots provide carotene, a type of vitamin A. Some vitamin C contained in fresh carrot is lost during cooking and therefore it is wise to save the cooking water to use in gravy. Vegetables like carrots add vibrant colour to a meal.
Try adding the zest of an orange to mashed carrot and a pinch of sugar.
Carrots can also be mashed with turnips and parsnips.