Mix & Match Veggie Mash
Easy
4 servings
12 serves of veg
10m preparation
30m cooking
Ingredients
- 6 cups (1kg) of mixed vegetables e.g. diced carrots, parsnip, sweet potato, pumpkin, and/or potato
- 2 cloves garlic, crushed
- 1/2 teaspoon herbs, chopped e.g. thyme, rosemary, parsley, oregano
- 1 tablespoon butter
Method
- Put the vegetables and garlic in a large pot of water, bring to the boil, cook for 12 mins then drain, return vegetables to pot.
- Add butter and herbs, mix and mash, then serve immediately.
Alternatives
- Suggested combinations: Carrot, parsnip and thyme, Pumpkin, potato and oregano, Sweet potato and rosemary
- Butter may be substituted for reduced fat milk and reduced fat yoghurt or olive oil
Storage Suggestions
Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
Equipment List
- Chopping board
- Large knife
- Large saucepan with lid
- Wooden spoon and/or potato masher
