Beetroot, Carrot & Parsnip Mash
- 10-30 minutes to prepare
- 30-60 minutes to cook
- Makes 2 servings
- Can be frozen
- Ingredients
- How to make
Ingredients
1 tsp olive oil
1 beetroot
1 small carrot
1 small parsnip
8 tbsp water or milk
A very small pinch of thyme
How to make
Step 1
Preheat the oven to 200c or gas mark 4 and place a baking tray in the middle of the oven
Step 2
Peel and dice the carrot, parsnip and beetroot into 2cm cubes
Step 3
Add the carrots and parsnips into a pan of boiling water and part boil for 5 minutes
Step 4
Take the carrot and parsnip out of the water and into a bowl and dress with a pinch of thyme and ½ tsp. of the olive oil
Step 5
Put the carrots and parsnips onto the baking tray and into the preheated oven
Step 6
Add the beetroot into some boiling water and boil for 5 minutes
Step 7
Add the beetroot to the baking tray with the other vegetables and bake for 20-25 minutes or until soft. Turn the vegetables over half way through the roasting time
Step 8
Once they are roasted, mash the vegetables with 2 tbsp. of water or milk until you get to the desired texture. Add more water or milk if it is too thick
Recipe notes
Great for little ones but why not use as a side dish for the whole family? Great with some left over roast chicken and a chunk of fresh bread.
