Ingredients

4 cups (1 L) chicken stock or water 3 cloves garlic, peeled and halved 2 lb (1 kg) Yukon Gold potatoes, peeled and cut in 2-inch (5-cm) dice 1 small celery root, peeled and cut into 1-inch (2.5-cm) dice 2 medium parsnips, peeled and cut into 1-inch (2.5-cm) dice cup (50 mL) olive oil 1 tbsp (15 mL) grated horseradish, optional cup (50 mL) chopped fresh parsley cup (50 mL) chopped fresh mint cup (50 mL) whipping cream, optional Salt and freshly ground pepper Garnish 1 leek, dark green leaves removed cup (50 mL) vegetable oil for frying Salt to taste

Description

A Root Vegetable Mash With Lots Of Flavour. It Is An Excellent Side Dish With Steaks Or Roast Beef. You Can Make The Mash Ahead And Reheat On Top Of Stove, Beating In Some Extra, Hot Stock.

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