Ingredients
(Serves 8)
2lb (900g) sweet potatoes, peeled
2lb (900g) carrots, peeled
Salt and freshly ground black pepper
A little crème fraîche
A little freshly ground nutmeg
A little butter
Method
Cut the vegetables into about 1 inch (2.5cm), even-sized pieces. Just cover them with cold salted water and bring to the boil on the boiling plate. Partially offset the pan on this hotplate, or transfer to the simmering plate, and cook gently for 3-5 minutes.
Drain off the water and save for making soup or gravy. Cover with the lid and transfer the vegetables to the simmering oven for 20-30 minutes, until just tender.
Use a little of the reserved cooking liquid, plus some crème fraîche when mashing, to obtain your desired consistency. For a true purée, process the vegetables in batches in a food processor until smooth.
For a more rustic mashed finish, use a traditional potato masher. Adjust to taste using pepper and nutmeg to give the finished mixture some assertive seasoning. Finish with a little butter added just before serving.
| Technical Help : |
Please allow a few seconds for the video to load. Broadband connection is recommended. |
|
To start the video, click the Play button which is located at the bottom left of the player. |
| |
To pause the video, click the button located at the bottom left of the player during playback. |
| |
To forward and rewind the video during playback, Drag the seeker bar which is located at the bottom centre of the player left and right. |
| |
To adjust the volume or to mute the sound drag the bar located at the bottom right of the player left and right. | |
