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Autumn Vegetable Mash
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A warming dish that will complement any grilled fish, chicken or meat. Curly kale and carrots contain folate, vitamins A, C and B6.
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.
Typical values per serving:
This recipe was first published in September 2011.
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