Monday, 10 February 2014

Roast parsnip and carrot mash

There are always those times when you have leftover roast veg - and it's such a waste to throw away but often you might not know what to do with them. I came up with the following to use up the yummy leftover roast carrots and parsnips.

  • Enough potatoes to feed everyone - scrubbed clean and cut to the same size (that's right - not peeled!)
  • All of your left over roast veggies
  • About a tablespoon of fat from the roasting tin
  • Milk or egg to mix
  • Salt and pepper (to taste)
 How to make it:
  1. Put your potatoes in a pan, cover with water and put on a high heat till it boils.
  2. Simmer till cooked (about 20 mins)
  3. Meanwhile cut the cold roast veg into chunks of about 1 - 2 inches / 2,5 - 5 cm
  4. After the potatoes have been simmering for about 10 mins melt the roasting tin fat in a frying pan.
  5. Add the roast veg and gently fry them to warm them all the way through.
  6. When the potatoes are cooked you can easily stab them with a fork and they will feel soft.
  7. Drain the potatoes and put them back in the pan they came from.
  8. Pour the entire contents of the frying pan into the pan with the potatoes.
  9. Mash it all together.
  10. Add salt and pepper to taste.
  11. Add milk or alternatively if the potatoes are still very, very hot an egg and whisk quickly to mix to a nice mash consistency.


  1. Replies
    1. Indeed it was :D I'd made extra so there was enough leftover to make potato pancakes the next day :)