[Root vegetable mash]
Trim and peel vegetables and cut into chunks. Add to a large pan of salted boiling water and cook for about 20 minutes or until tender, then drain in a sieve and leave for a few minutes for the surface moisture to evaporate. Purée the vegetables in a liquidiser with diced butter and seasoning. Add a splash of milk, if you wish. Serve with a knob of butter melting in the centre, and a grinding of black pepper.
[Turnip and parsley mash]
Trim, peel and halve turnips and potatoes. Cook separately in salted boiling water for 15-25 minutes or until each is tender. Drain separately in a sieve or colander.
Whiz the turnips to a purée in a liquidiser with crème fraîche and some salt and pepper. Pass the potatoes through a sieve or a mouli-légumes back into the saucepan, then add the turnip purée and blend.
This can be made in advance and gently reheated. Whiz parsley leaves with olive oil, a little salt and a squeeze of lemon juice to give a textured purée.
Transfer the mash to a serving dish, spoon the purée on top and fold over a few times until streaked with green.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 130 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 31mg||10 %|
|Sodium 131.9mg||5 %|
|Potassium 967.7mg||25 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 28.4g|
|Protein 4g||6 %|
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Calories per serving: 276
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