This was actually supposed to be a turnip-based mash but then I turned the corner into the turnip aisle of my local supermarket (yes, it has a turnip aisle – right next to the broccoli counter) and was assailed by a noxious cloud of poison gas.
Not really (although I hope you appreciate that attention-grabbing intro)
The culprit was a woman standing at the end of the aisle, many yards away from me who had doused herself in so much perfume that I could smell it from the other end of the shop.
Seriously. I could smell her all the way to the carpark.
In order to avoid the stench (I have wicked bad multiple chemical sensitivity but that’s a post for another day), I ducked into the other aisle and contented myself with checking out other root veg options. It had to be sweet potato and, on reflection, it was the right choice.
At least for my delicate nasal passages.
Sweet Potato & Cauliflower Mash Topped with Garlic Leeks (serves 2)
- 1 leek, trimmed and sliced
- 1/2 sweet potato, peeled and diced
- 1/2 cauliflower, cut into florets
- 1 tbsp mayo
- 2 cloves garlic, minced
- 2 tbsps butter or ghee
- Melt a tbsp of the butter or ghee in a frying pan. Add the leeks and gently fry for 5 minutes until they soften. Set aside.
- Add the sweet potato and cauliflower to a pan of water. Bring to a boil. Let simmer for 15-20 minutes until the veggies are tender. Drain.
- Add the rest of the butter/ghee, the mayo and the garlic. Season well. Mash vigorously until smooth. Stir in the leeks and serve when well mixed.
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