Mashed veg has become one of my favourite ways to sneak in loads of vegetables without even noticing, this recipe can be used instead of or alongside mashed potatoes.

If you find maintaining or getting to a body shape that you are happy with then substituting some starchy carbohydrates like mashed potato for vegetables can be a great aid. This doesn’t mean that you need to cut out starchy carbs altogether, but, what you will get from adding in more vegetables is the benefit of lots more vitamins and minerals, which will help your health overall, and the fibre in vegetables help to fill you up and slows down your digestion, so you will also feel fuller for longer.

This recipe makes 4 portions and takes around 40 minutes.

Make extra and store it in the fridge for another day or pop it in the freezer in portions to make easy sides for dinners on the days you don’t have time to cook.

Ingredients

400g turnip, peeled and chopped in to 2cm chunks

300g carrots, peeled and chopped in to 2cm chunks

300g parsnips, peeled and chopped in to 2cm chunks

1 white onion sliced

2 tablespoons butter

50ml milk

½ teaspoon salt

¼ black pepper

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Instructions

1. Put the turnip, carrots, parsnips and onion in to a large pan and add enough water to cover.

2. Over a medium-high heat bring to the boil and then cover with the lid, turn the heat down and simmer for approx. 20-30 minutes until all the vegetables are soft enough to mash, then drain.

3. Return the vegetables to the pan before adding the butter, milk, salt and pepper; mash the vegetables using a potato masher. You want the vegetables to retain some of their texture so make sure that you do not mash them completely smooth.

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Macronutrients

Calories 167 Kcals

Protein 3g

Carbohydrates 27g

Fibre 7g

Fats 6g

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Serves: 4

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