Mashed peppered roots with toasted hazelnuts

Name: Mashed peppered roots with toasted hazelnuts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs mixed root vegetable, including sweet potatoes, carrots, parsnips and 1 celeriac; 300 milliliters full-fat milk; 85 grams butter; 75 grams toasted hazelnut; 1 small bunch chives, snipped

Mashed peppered roots with toasted hazelnuts is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. This side dish has 461 calories, 8g of protein, and 22g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. If you have root vegetable, full-fat milk, chives, and a few other ingredients on hand, you can make it.

Instructions

Peel and dice all the vegetables and put in a large pan of water. Bring to the boil and simmer for 20-25 mins until soft enough to mash.

Ingredients you will need

Vegetable

Water

Equipment you will use

Frying Pan

Drain, then add the milk and butter to the dry pan, and heat until the butter has melted. Tip the veg back into the pan, season with lots of cracked black pepper and mash over a low heat.

Ingredients you will need

Cracked Black Peppercorns