Vegetable Mashes and Purees

Vegetable mashes and purees make a great accompaniment or even a filling meal. Serve with gravy or a sauce, like bernaise, hollandaise or cheese.

Cheesy Mash

Potato and Buttermilk Mash

Creamed Spinach Puree

Pea Purée

Roast Pumpkin Purée

Beetroot Purée

Butterbean and Rosemary Purée

Quick Pumpkin Purée

NEW Mashed Cauliflower

Notes: You can also fry some bacon in a frypan until crisp, and add this to potato mixture before blending

Copyright Venus, Sydney, Australia

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Serves 4. Makes 2 cups (500g).
Vegetarian

• Wash well and roughly chop 1kg Spinach.
  
• Heat 60g butter in a heavy-based pan and cook the spinach over high heat until it is wilted and the liquid has evaporated.
  
• Place in a food processor or blender with ½ cup (120ml) cream and purée until smooth.
  
• Season with salt, pepper and nutmeg. Mix everything together well and serve.
  

Serves 4. Makes 2 cups (500g).
Vegetarian

• Melt 50g butter in a pan over low heat and add 2 crushed garlic cloves.Stir briefly and then add 500g frozen peas and cover.
  
• Increase the heat to moderate and shaking the pan occasionally, cook the peas for 5 minutes, or until they are tender.
  
• Mash with a masher or food processor.
  
• Season well and serve.

Serves 4. Makes 2 cups (500g).
Vegetarian

• Preheat the oven to moderately hot 200ºC (400ºF/ Gas Mark 6).
  
• Remove the seeds from 750g pumpkin and cut into pieces.
  
• Place them in an oven tray, brush with olive oil and roast for 35 minutes, or until the pumpkin is tender and the edges are a little blackened.
  
• Remove from the tray; cool slightly, then peel off the skin. Place in a food processor or mash with a masher until you have a purée, then add ¼ cup (60ml) sour cream.
  
• Season well and serve.

Serves 4. Makes 2 cups (500g).
Vegetarian

• Preheat the oven to moderate 180ºC (350ºF/ Gas 4).

• Wrap 500g unpeeled beetroot in foil and bake for 50 minutes, or until they feel soft to the touch.

• Cool, then peel off the skin and cut into pieces.

• Add the beetroot and 1 tablespoon balsamic vinegar and stir until heated through.

• Mash with a masher or in a food processor, then stir in 2 tablespoons cream.

Serves 4. Makes about 1 1/2 cups (375g).
Vegetarian

• Heat 2 tablespoons olive oil in a pan over a low heat and add 2 crushed garlic cloves.

• Stir briefly until softened then add 4 x 300g cans drained butter beans and 2 tablespoons chopped fresh rosemary and cook until heated through.

• Season well, then mash with 2-4 tablespoons olive oil, until smooth.

• Drizzle with a little extra olive oil if desired.

Vegetarian

• ½ a pumpkin (approx 750g) will yield about 550g when peeled and de-seeded.

• Place cubed pumpkin in a bowl. Cover loosely with plastic wrap, and microwave for 10 minutes.

• Mash until smooth. Add butter to taste.

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Cauliflower Mash