Carrot Mash & Mushy Peas

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The secret to the taste of both of these dishes is the butter and the freshly ground pepper. They are also the ultimate comfort food. I use the mushy peas together with the Posh Fish & Chips and the carrot mash is perfect with the Steak and Ale Pie.

Mushy Peas & Carrot Mash

CARROT MASH

Serves 4
455g (1lb) parsnips, peeled and cubed * 455g (1lb) carrots, peeled and cubed * salt & freshly ground black pepper * 55g (2oz) butter, unsalted * fresh nutmeg

Boil the parsnips and carrots in salted water for 15 minutes until soft. Drain well and return to the pan. Mash using a potato masher and season well with salt & pepper. Add the butter and beat until smooth. Serve with a good grating of nutmeg on top.

MUSHY PEAS

Serves 4
310g (11 oz) frozen peas * 4 tbsp double cream * 1 tbsp butter * salt & freshly ground black pepper

Bring a shallow pot of lightly salted water to the boil over medium high heat. Add frozen peas, and cook for 3 minutes, or until tender.

Drain the peas and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Season with salt & pepper to taste, and serve immediately.

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