For the next couple of weeks I will be blogging some recipes inspired by classic Scottish dishes - in honour of Burn's Night. Today, I'm re-inventing the traditional "Neeps and Tatties"
This is the easiest recipe ever, and I challenge anyone not to manage it!
You can use any root vegetables. Good combinations are: Potatoes, Carrots & Sweet Potatoes, but you can add: Turnips, Parsnips, Swede, Jerusalem Artichokes, Celeriac, etc...
Wash and boil your vegetables all together in one pan. You may need to add them some at a time so that they are all finished cooking at the same time.
When cooked, drain and mash, mixing them up well.
I like to leave skins on, because I use Organic Vegetables, but you should remove the skins if they are not organic because the skins absorb pesticides.
Add some butter or margarine if you wish.
You may want to add a drop of milk.
I like to add a teaspoon of Wholegrain Mustard or a dollop of Marmite for added flavour, but you can experiment!
I've also added Coconut Cream (the stuff that comes in a solid block - it quickly melts) and a spoon of Green Thai Curry Paste to this recipe. It sounds weird, but it tastes delicious!
This is great for using up leftover vegetables, especially if you don't have enough of one thing for a meal.
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