Carrot and Parsnip Mash (Serves 2)
A children’s (and adults!) favourite; carrots and parsnips delicately steamed to the point of perfect tenderness and mashed with pure butter and a hint of salt. This works especially well with the bold flavours of our steak pies.
“We had the Venison in Red Wine and Chicken Curry pies today... really delicious, rest of the order in the freezer to enjoy at a later date including the Buttery Mashed Potato, Sweet Potato Fries, Carrot and Parsnip Mash... thank you Mud pies.”Joan W, Upton, WirralAllergens: MILK
| Typical Values |
Amount per 100g |
Amount per serving (200g) |
|---|---|---|
| Energy | 224KJ / 53kcal |
448KJ / 106kcal |
| Fat | 0.6g | 1.2g |
| (of which Saturates) |
(0.4g) | (0.8g) |
| Carbohydrate | 8.6g | 17.2g |
| (of which Sugars) | (4.4g) | (8.8g) |
| Fibre | 4.8g | 9.6g |
| Protein | 1g | 2g |
| Salt | 0.3g | 0.6g |
How to keep your Carrot & Parsnip Mash:
Your Carrot & Parsnip Mash will keep beautifully when refrigerated at less than 5C until the use by date on the sleeve that your Mash arrives in. Suitable for Home Freezing.
How to cook your Carrot & Parsnip Mash to perfection:
To Microwave 750W or Category D: Remove outer sleeve. Pierce film lid several times. Microwave for 3 minutes. Stir thoroughly, leave to stand for 1 minute and serve.
To Oven Heat: Remove outer sleeve. Pierce film lid several times. Place container onto a baking tray in the centre of a pre-heated oven 190C (fan 170C), gas mark 5 for 20-25 minutes. Stir and serve.
From Frozen: Defrost thoroughly then follow normal cooking guidelines.
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.
