Fibre-Rich Root Vegetable Mash
Recipe / Lee Holmes
A great way to get your fibre and your roughage! This delicious veggie mash is suitable for vegetarians, vegans and all of the above.
Serves: 3–4 as a side
2 large carrots
2 parsnips
½ butternut pumpkin
1 small sweet potato
1 whole leek, white part only, chopped
Sea salt & pepper, to taste
1 tbsp olive oil
1 clove garlic, unpeeled
1 tsp lemon juice
½–1 cup vegetable broth
1 tbsp nut butter (optional)
Preheat oven to 200ºC. Line a baking tray with baking paper.
Peel the carrots, parsnips, pumpkin and sweet potato, if you prefer, then roughly chop. Place in a large bowl with the leek and season with sea salt and freshly ground black pepper. Drizzle the olive oil over and rub it in with your hands, until the vegetables are well coated.
Spread the vegetables on the baking tray, add the garlic clove and bake for 35–45 mins, or until all the vegetables are roasted and caramelised, checking occasionally and removing the vegetables as they are cooked. Leave to cool slightly.
Slip the garlic out of its skin and place into a high-speed blender. Add the roasted vegetables, lemon juice, half a cup of the broth and the nut butter (if using). Whiz until you achieve a mash-like consistency, adding more broth if required. For a coarser texture, you can mash the mixture together with a fork.
Transfer to bowls and serve warm.
Roasted Sweet Potato with Basil Pesto & Chopped Salad
Pine nuts are a great source of calcium for vegetarians.
Recipe / Lee Holmes
If you’re looking for a delightful new recipe to utilise your leftover vegetables, you can’t go past my roasted sweet potato with calcium-rich basil pesto and chopped salad. It’s a perfectly adaptable recipe that shines excellently on its own. Pine nuts are a great source of calcium for vegetarians.
