Roast sweet potato, squash & garlic mash
Roasting root veg really brings out the flavour, perfect for this warm comforting mash
- Prep: 15 mins
Cook: 45 mins
- Serves 4
- Easy
Ingredients
- 1kg squash
- 1kg sweet potato
- 2 bulbs of garlic, halved
- 1 red chilli
- 3 tbsp olive oil
Parsnip & Gruyère with sage
Roast 1kg parsnips as before. Mash well,
then mix with 100ml warmed milk and 50g
grated Gruyère. Heat 25g butter in a pan
and fry 3 sliced garlic cloves until golden.
Toss in a handful shredded sage leaves for
30 secs, then stir into the mash. Try with
pan-fried pork chops or pork tenderloin.
Swede & carrot with winter herbs
Roast 1kg swede and 1kg carrots as before,
adding a handful chopped rosemary and
thyme leaves 10 mins before the end. Mash
with 100ml milk or stock and season.
Delicious with sausages and stews.
Method
-
Heat oven to 200C/fan 180C/gas 6. Peel and
cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins
with the garlic and red chilli. Toss with the oil.
-
Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.
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