Autumn Vegetable Mash Recipes

ROOT VEGETABLE MASH

Root vegetable mash image

Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat

Provided by Good Food team

Time 35m

Number Of Ingredients 4

Ingredients

2 large baking potatoes , cut into chunks
½ swede , cut into chunks
3 carrots , diced
25g unsalted butter

Steps:

Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.

Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH

Rosemary balsamic lamb with vegetable mash image

Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair

Provided by Sara Buenfeld

Categories Dinner

Time 50m

Number Of Ingredients 12

Ingredients

320g celeriac , peeled and diced
320g swede , peeled and diced
320g potato , peeled and diced
1 tbsp rapeseed oil
3 red onions , thinly sliced
550g lean, trimmed lamb steak , diced
1 tsp finely chopped rosemary
1 tbsp vegetable bouillon powder
2 tbsp balsamic vinegar
1 tbsp chopped parsley
320g spinach , to serve
320g frozen peas , to serve

Steps:

Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

Nutrition Facts : Calories 450 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

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