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Crushed Winter Vegetables

This is suitable for any root vegetables, Carrots, Parsnips, Celeriac and Sweet Potatoes.

This should give enough for 4/6 people

350g (12 oz.) Root Vegetables, peeled and cut into small chunks.
260g (2 oz.) Butter
Salt and pepper

Put the cubed vegetables into a heavy bottomed lidded pot with the butter.
(they take different times to cook so it is better not to mix them)
Put them on the lowest heat and sweat with a lid on until they are soft when pierced with a knife point.

Crush them roughly with a fork or a potato masher but not too much, they need to retain some texture.
Season well with salt and ground black pepper and with a little butter or cream if you like.
These go well with a winter Roast.

October 16, 2007 09:36 AM | 0 Comments
  Martin Dwyer
Consultant Chef