I don’t know about you but I LOVE beetroot. In any form I think, apart from that dreadful vacuum packed stuff swimming in cheap vinegar, that is. You know what I’m talking about, it has a long sell by date because of all the preservatives I imagine, and the strong vinegar which is by far the dominant flavour, hits the back of your throat big time. Yuck!
I’m also a huge fan of cauliflower, be it in mash or ‘rice’ form but it’s important to ring the changes and avoid eating the same thing on a too frequent basis. Besides, there are a load of other vegetables out there that, I’m willing to bet, typically languish in the fridge unused. This mash came about because I didn’t have enough of any one thing in the fridge to make a substantial side dish for supper and there wasn’t the time to start roasting. And as it turned out, it got all the thumbs up from the food critics and when my son asked to have this for his Birthday dinner the other day? Well, whaddaya know, my job is all but done!
Its vibrant colour makes me think this dish is better as an accompaniment to simply cooked chicken or white fish, along with a good tablespoon of sauerkraut which cuts through the sweetness to perfection. I’m talking visually, I mean I could eat this with anything, anyone or just on its own, it’s that satisfactory. Duck fat makes it lovely and creamy and though it is blindingly obvious that the mash consists of beetroot, I promise you’ll have them guessing what else is in there. Great way to sneak in some extra veggies, I say!
pink root mash
If you cut the celeriac and beetroot chunks a little smaller than the turnip, they will all be cooked at the same time.
Print the recipe here
450g / 2 medium beetroot
790g (before top/tailing) : 560g (after) / 1 large celeriac
450g / 1 large turnip
3 tbsp duck fat
salt (I use this one)
Peel and chop the roots and put them into a large pan with a half inch worth of water. Bring to the boil, cover, then lower the heat to a simmer and cook approx 20 minutes till tender. Drain well and set the pan back onto the heat for a couple of minute to evaporate the excess water. Put the vegetables into a food processor, add the duck fat and blitz till smooth. Season with salt to taste (I found 1 tsp was spot on).