Celeriac, potato & parsnip mash
1 - 3
PersonalPoints™ per serving
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1 whole, raw, peeled and cubed
3 medium, peeled and roughly chopped
2 average, large, roughly chopped
Half Fat Crème Frâiche
1 teaspoons, heaped
- Put the celeriac, parsnips and potatoes in a pan and cover with water. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Remove the potatoes and cook the remaining veg for a further 15-20 minutes or until tender. Drain. Mash the potato with a potato masher. Cover and keep warm.
- Transfer the parsnip and celeriac to a food processor and blend until smooth. Add the purée to the potato and combine. Stir in the crème fraîche and Dijon mustard, then season to taste and serve.