Carrot, sweet potato and ginger mash
Servings: 6 -8
Ingredients
8 medium to large carrots
4 orange (Kumura) sweet potatoes
1 litre hot water
2 tbsp NOMU Vegetable STOCK
4 tbsp butter
1 tsp grated fresh ginger
NOMU Sea Salt
Directions
Begin by stirring the Vegetable STOCK into the hot water in a jug. Once dissolved, strain through a fine sieve and pour the stock into a saucepan.
Peel the carrots and sweet potatoes, then chop into similar sizes so that the cooking time for both vegetables is the same. Alternatively, you can cook the vegetables separately so that you don’t overcook either.
Add the vegetables and ginger to the stock and cook for 20-25 minutes or until soft and cooked through. Reserve some of the cooking liquid and strain the vegetables.
Place the carrots and sweet potato in a food processor and pulse, taking care not to overwork it as it may become sticky. Add the butter and salt to taste and process again until smooth. Add a splash of the reserved stock if the mash is too thick.
Tips: To make this mash vegan, leave out the butter or substitute it for a vegan-friendly alternative.
Ingredients
8 medium to large carrots
4 orange (Kumura) sweet potatoes
1 litre hot water
2 tbsp NOMU Vegetable STOCK
4 tbsp butter
1 tsp grated fresh ginger
NOMU Sea Salt
Directions
Begin by stirring the Vegetable STOCK into the hot water in a jug. Once dissolved, strain through a fine sieve and pour the stock into a saucepan.
Peel the carrots and sweet potatoes, then chop into similar sizes so that the cooking time for both vegetables is the same. Alternatively, you can cook the vegetables separately so that you don’t overcook either.
Add the vegetables and ginger to the stock and cook for 20-25 minutes or until soft and cooked through. Reserve some of the cooking liquid and strain the vegetables.
Place the carrots and sweet potato in a food processor and pulse, taking care not to overwork it as it may become sticky. Add the butter and salt to taste and process again until smooth. Add a splash of the reserved stock if the mash is too thick.
Tips: To make this mash vegan, leave out the butter or substitute it for a vegan-friendly alternative.
Ingredients
8 medium to large carrots
4 orange (Kumura) sweet potatoes
1 litre hot water
2 tbsp NOMU Vegetable STOCK
4 tbsp butter
1 tsp grated fresh ginger
NOMU Sea Salt
Directions
Begin by stirring the Vegetable STOCK into the hot water in a jug. Once dissolved, strain through a fine sieve and pour the stock into a saucepan.
Peel the carrots and sweet potatoes, then chop into similar sizes so that the cooking time for both vegetables is the same. Alternatively, you can cook the vegetables separately so that you don’t overcook either.
Add the vegetables and ginger to the stock and cook for 20-25 minutes or until soft and cooked through. Reserve some of the cooking liquid and strain the vegetables.
Place the carrots and sweet potato in a food processor and pulse, taking care not to overwork it as it may become sticky. Add the butter and salt to taste and process again until smooth. Add a splash of the reserved stock if the mash is too thick.
Tips: To make this mash vegan, leave out the butter or substitute it for a vegan-friendly alternative.
Ingredients
8 medium to large carrots
4 orange (Kumura) sweet potatoes
1 litre hot water
2 tbsp NOMU Vegetable STOCK
4 tbsp butter
1 tsp grated fresh ginger
NOMU Sea Salt
Directions
Begin by stirring the Vegetable STOCK into the hot water in a jug. Once dissolved, strain through a fine sieve and pour the stock into a saucepan.
Peel the carrots and sweet potatoes, then chop into similar sizes so that the cooking time for both vegetables is the same. Alternatively, you can cook the vegetables separately so that you don’t overcook either.
Add the vegetables and ginger to the stock and cook for 20-25 minutes or until soft and cooked through. Reserve some of the cooking liquid and strain the vegetables.
Place the carrots and sweet potato in a food processor and pulse, taking care not to overwork it as it may become sticky. Add the butter and salt to taste and process again until smooth. Add a splash of the reserved stock if the mash is too thick.
Tips: To make this mash vegan, leave out the butter or substitute it for a vegan-friendly alternative.
