Ingredients (I used quadruple the amount below)Įxtras: Some chopped and sauted garlic, fresh thyme and/or chives add a nice touch.Ĭhop up the scrubbed vegetables and boil until soft in water.ĭrain, add salt and pepper, add butter (or dairy free margarine if vegan) and a drop of milk (I use organic oat milk) and mash until you achieve the consistency you like. I really like a parsnip added to root vegetable mash as it gives it an extra flavour boost! Through trial and error, for my personal taste I like to make my root vegetable mash with 50% potatoes and then whatever I have left cooked in with it. To make it even better the mash could be put into a pie dish and browned in an oven. To use up the last few potatoes, carrots, parsnips, turnips and swedes that maybe past their best in the larder, they were often scrubbed clean and chopped up into small pieces and boiled together until soft then mashed up with margarine/butter and lots of salt and pepper. One example of this is ‘bubble and squeak’. Paul Flynn is a chef, restaurateur and contributor to The Irish Times.It was quite common to mash up your leftover potatoes with other vegetables during the war. Drizzle the dressing over and serve straight away.Flake the smoked mackerel on top of the bubble and squeak.Meanwhile, whisk all the ingredients for the mustard sauce together until it forms an emulsion.You will see it bubble and hear it squeak. When it starts to turn golden, bring it together and mash it down again. Spread out the mixture in the pan, over a medium-high heat. Melt the butter in a non-stick pan and when it is foaming add the mash to the pan.Crush the vegetables and potatoes together with a fork, to make a rough mash.2 fillets of smoked mackerel, skin and bones removed.Leftover cooked vegetables – ie, carrot, peas, turnip, cauliflower, cabbage,.Leftover potatoes, mashed or boiled, enough for two.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |