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Add a photoA mustardy, light mash, great with fish or meat dishes
Ingredients
- 1 large celeriac
- 500g parsnips
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- Sea salt
- Black pepper
Directions
- PREP - Bring a large saucepan of water to the boil. Peel and roughly chop the celeriac. Peel and chop the parsnips.
- BOIL - Add the vegetables and a little salt to the boiling water and cook for about 15 minutes or until they are tender when pierced with a fork.
- MASH - Drain and mash the vegetables.
- DRESS - Make the mustardy dressing by combining the olive oil, mustard, vinegar, a little salt and a generous grinding of black pepper. Pour the dressing over the mash, stir thoroughly and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 64 | 45% |
| Total Fat 7.22g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 406mg | 12% |
| Total Carbs 19.35g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.15g | 3% |
| Protein 1.44g | 2% |
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