Recipe for root vegetable mash
Root vegetable mash is an excellent alternative to mashed potatoes, both for everyday meals and stews.
Here, we provide you with our take on how to make a root vegetable mash for a stew.
Ingredients
- 2 pcs. Carrots
- 0.333333 pcs. Celery
- 2 pcs. Parsnip
- 1 pcs. Onion
- 300 gram Water Can be replaced with stock
- 50 gram Cream
- 15 gram Butter Can be replaced with oil
- Spices Salt, pepper, vinegar, and lemon juice
Instructions
- Our version is made in conjunction with a simmered dish. That is, root vegetables are boiled/steamed until tender in either a pot, an ovenproof dish, or a roasting pan together with a meat dish.
- The meat, possibly marrow bones, and the "soup vegetables" for the stock/sauce are placed at the bottom of the ovenproof dish and seared at 225 degrees Celsius (437 degrees Fahrenheit) (fan-forced) for 10 minutes in the oven. The dish is taken out and the temperature is lowered to 150 degrees Celsius (302 degrees Fahrenheit) (conventional). Add stock/water to the meat, cover the dish with foil, and put it back in the oven.
- After 1.5 hours, the root vegetables should be cut into smaller pieces and placed in the stock in the dish. Cover again and cook for at least 1 hour at 150 degrees Celsius (302 degrees Fahrenheit).
- Take the root vegetables and a little bit of the stock from the dish and put them in a thick-bottomed pot. They should be mashed (either with an electric beater or a potato masher) while adding cream, butter, salt, and pepper.
- Add a little milk if the consistency is still too thick.
- Finally, season to taste with lemon juice, vinegar, salt, and pepper.
- The dish is ready to serve.
