Art direction by W.T. Nelson.

Originally published in Arthur No. 8 (Jan. 2004).

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Holly’s Mashed Roots

Submitted by Holly Golightly of London, England.

In the winter I like to make this dish whenever I roast poultry or game. I have fed some minor celebrities on it and thrown it at boyfriends. It’s very versatile that way. And very tasty.

Four large carrots and four large parsnips

Large knob of butter

Ground black and red pepper

Peeled, crushed garlic to taste

Peel and cut vegetables in evenly sized discs along the length, place in pan and cover with cold water. Add a pinch of salt. Bring to boil and simmer until soft (about 8-10 minutes) on low heat. Strain off water and chop roughly with a sharp knife. Add butter, pepper and crushed garlic and mash until smooth.

Serve piping hot with roasted poultry or game (stuffed with chestnuts and apricots) and slow roasted potatoes, bread sauce, green beans and port gravy.