Mashed Roots

method

Chop your vegetables into chunks, potatoes are the softest so leave them a little larger. Put them into a large pan so the veg' is just one layer, cover with cold water and add salt

1. Put them on a high heat until they come to the boil
2. Lower the heat & simmer for 20 minutes
3. Check each type of root is soft with a fork

*The age of the root vegetables determines how quickly they cook — the older they are, the longer they take to cook. So be sure to check thoroughly that they are ready to mash. If, heaven forbid you have stubborn swede don't panic simply remove the others with a drainer and mash them. Whilst continuing to cook the swede until tender enough — then mash that and combine with the other mashed veg'. I'm going to use a potato ricer then a whisk. This can be done with a potato masher, but I find it's easier with a ricer.

1. Put the roots into a colander to drain
2. Tip into a bowl when dry
3. Mash down to a smooth consistency**

**You can leave these in the bowl then reheat with your butter & milk when ready to serve. Just cover with cling film once cooled. But do not place into the fridge, as your mash will change consistancy. Don't ask me why, it's all scientific stuff ho! hum!

1. Add butter & milk to a pan on med heat
2. Allow the butter to melt
3. Now i keep mine aside allowed to cool & remove any steam
4. I,m going to reheat reducing the liquid from the swede & carrots
5. Then just stir & combine with a low heat.
6. Check the seasoning add your pepper & serve