Veggie Mash

Veggie Mash

Most people, especially the Irish around here, think potatoes as soon as you say ‘mash’. But there are many equally delicious, less carb-laden alternatives. I love a good mash because it acts as both a side and a ‘sauce’ in one.

per person
takes: 15-30 minutes
1 large handful chopped veggies
1-2 tablespoons butter, optional

1. Place veg in a saucepan. Cover with water and bring to the boil.

2. Simmer until tender. 10-15 minutes for things like cauliflower and broccoli. About 1/2 hour for root veg.

3. Scoop out a cup of the cooking liquid. Drain the veg.

4. Return to the pan with the butter and puree with a stick blender, adding back enough of the reserved liquid to make a creamy mash. Taste. Season. Serve.

Variations

vegetables – caulifower, parsnips, potato, sweet potato, pumpkin, broccoli, celeriac (celery root), sweede (rutabaga), turnip, carrot

dairy-free – replace the butter with a little extra virgin olive oil.

cheesy mash – stir through some finely grated cheese at the end. Parmesan is a favourite.

super creamy mash – double the butter or stir in a generous glug of cream or sour cream.

‘champ’ – stir in a handful of finely sliced spring onions (green onions) for some crunchy freshness.

‘colcannon’ – traditionally made in Ireland with potatoes. Stir finely sliced kale, cavalo nero, cabbage or spinach into your hot mash.

Leftover Potential?

OK. Will keep in the fridge for a week or 2. Just gently reheat in a pan on a low heat.

Problem Solving Guide

too bland – season with salt & pepper. A little more butter may help.

too watery – sounds like you haven’t drained the veg enough. Not much you can do now except change the name from ‘mash’ to ‘puree’. Next time drain more thoroughly.

lumpy mash – if your veg aren’t cooked enough, they’ll be difficult to mash. Next time simmer until really tender before starting to mash. If the lumps really bother you, pass through a fine sieve.

Waste Avoidance Strategy

parsnips / pumpkin / celeriac (celery root) / sweede (rutabaga) / turnip / carrot – keeps in a plastic bag in the fridge for months.

cauliflower / broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

potato / sweet potato – keep in a dark pantry.

Serving Suggestions

Great as a side to pan fried protein, especially sausages. Also really lovely with sauteed mushrooms. Can also be used as a topping for pies like ‘shepherds pie’.
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