Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Autumn Vegetable Mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Autumn Vegetable Mash

    Low fat

    A warming dish that will complement any grilled fish, chicken or meat. Curly kale and carrots contain folate, vitamins A, C and B6.

    • Preparation time: 5 - 7 minutes
    • Cooking time: 15 - 20 minutes
    • Total time: 27 minutes

    Serves: 6


    500g carrots, diced
    500g white potatoes, cubed
    200g curly kale, roughly chopped
    4 tbsp skimmed milk
    2 tbsp Waitrose hot and spicy mango chutney
    2 tsp toasted cumin seeds
    Large pinch of chilli flakes


    1. Place the carrots and potatoes in a large pan of water and bring to the boil. Sit the curly kale in a steamer positioned above the vegetables. Cover and simmer for 12-15 minutes until all the vegetables are tender.

    2. Drain the carrots and potatoes and mash well. Beat in the milk, chutney and spices, then mix in the kale. Serve warm.

    Tip. If you don’t fancy the sweet heat of the mango chutney, add a tablespoon of wholegrain mustard and discard the spices. Or use parsnips instead of the carrots and chutney, for their natural sweetness.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars