It was also a nice change from the usual homemade mashed potatoes (not that there’s anything wrong with those of course!) Plus, it let me use up some older potatoes and two stray carrots in the refrigerator. Both the fresh thyme and the parsnips really added a delicious flavor and kept the carrots from overwhelming the potatoes. Just made this last night to accompany a 1940s diner meatloaf recipe and it was DELICIOUS. Place mixture in large pie dish or two small ones. Ingredients (I used quadruple the amount below)Įxtras: Some chopped and sauted garlic, fresh thyme and/or chives add a nice touch.Ĭhop up the scrubbed vegetables and boil until soft in water.ĭrain, add salt and pepper, add butter (or dairy free margarine if vegan) and a drop of milk (I use organic oat milk) and mash until you achieve the consistency you like. I really like a parsnip added to root vegetable mash as it gives it an extra flavour boost! Through trial and error, for my personal taste I like to make my root vegetable mash with 50% potatoes and then whatever I have left cooked in with it. To make it even better the mash could be put into a pie dish and browned in an oven. To use up the last few potatoes, carrots, parsnips, turnips and swedes that maybe past their best in the larder, they were often scrubbed clean and chopped up into small pieces and boiled together until soft then mashed up with margarine/butter and lots of salt and pepper. One example of this is ‘bubble and squeak’.
To serve, place a bed of baby spinach on each plate, top with two of the bubble and squeak patties and garnish with the spring onions and toasted sesame seeds.It was quite common to mash up your leftover potatoes with other vegetables during the war.Remove from the pan and keep warm in a low oven. Once the pan is hot, add the patties and fry for 2-3 minutes on each side, or until golden.
Add another tbsp of olive oil to the frying pan, and place back on a medium heat.
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