Crushed White Vegetables
Recipe and styling by Anthony Telford and Sydney P
INGREDIENTS
500g potatoes, peeled and cubed
500g cauliflower, roughly chopped
250g parsnip, peeled and cubed
250g celeriac, peeled and cubed
25g butter
salt
pepper
METHOD
Cook the vegetables until just soft in boiling water. Drain and add in the butter and cream. Mash together until just combined season with salt and pepper.
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