Root Mash

(11 ratings)
Root vegetable mash
Root vegetable mash
  • Serves: 6 - 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A Woman's Weekly recipe for a comforting and easy to prepare side dish using hearty winter root vegetables. This recipe would complement a Christmas or roast dinner perfectly


  • 500g (1lb) celeriac, peeled and cubed
  • 500g (1lb) parsnips, peeled and cubed
  • 500g (1lb) carrots, peeled and cubed
  • 50g (1¾oz) butter, melted
  • Salt and ground black pepper
  • 50g (1¾oz) Gruyère or mature Cheddar cheese, grated

Prepare ahead: The mash may be made a day in advance and kept chilled in the fridge overnight before cooking in the oven.


  1. Set the oven to Gas Mark 5 or 190°C. Place the vegetables in a large pan and cover with cold water. Bring to the boil over a high heat, cover, reduce the heat and simmer for about 20 minutes, or until vegetables are tender.
  2. Drain vegetables, return to the pan; pour in the melted butter and add plenty of seasoning. Mash until smooth and transfer to an ovenproof dish. Sprinkle the cheese over.
  3. Cook in centre of oven for 20-30 minutes, or until cheese is light golden. Serve immediately.
  • Pack mash into a suitable container and freeze for up to 1 month. Allow to defrost before reheating.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 194(kcal)
  • Fat 11.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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