Art direction by W.T. Nelson.
Originally published in Arthur No. 8 (Jan. 2004).
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.