Here’s a super-smooth way to get your roughage! This delicious vegie mash is suitable for vegetarians but you can also replace the vegetable broth with beef or chicken broth.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 large carrots, peeled & roughly chopped
- 2 parsnips, peeled & roughly chopped
- ½ butternut pumpkin, peeled & roughly chopped
- 1 small sweet potato, peeled & roughly chopped
- 1 whole leek, white part only, washed well & chopped
- Sea salt & pepper
- 1 tbsp olive oil
- 1 garlic clove, unpeeled
- 1 tsp lemon juice
- 125–250mL vegetable stock
- 1 tbsp nut butter (optional)
Method
- Preheat oven to 200°C. Line baking tray with baking paper.
- Place carrot, parsnip, pumpkin and sweet potato in large bowl with leek and season with sea salt and freshly ground black pepper.
- Drizzle olive oil over and rub it in with your hands, until vegetables are well coated.
- Spread vegetables on baking tray, add garlic clove and bake for 35–45 mins, or until all vegetables are roasted and caramelised, checking now and then and removing vegetables as they are cooked.
- Leave to cool slightly. Slip garlic out of its skin.
- In high-speed blender, add roasted vegetables, lemon juice, 125mL of broth and nut butter, if using. Whiz to mash-like consistency, adding more broth if required. (For coarser texture, mash mixture with a fork.)
- Transfer to bowls and serve warm.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
