Mashed peppered roots with toasted hazelnuts

Combine sweet potatoes, carrots, parsnips and celeriac in this creamy mash with a lovely nutty finish – drizzle with optional hazelnut oil

  • Prep:20 mins
    Cook:35 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 284
  • fat 18g
  • saturates 7g
  • carbs 26g
  • sugars 16g
  • fibre 9g
  • protein 5g
  • salt 0.6g


  • 2kg mixed root vegetables, including sweet potatoes, carrots, parsnips and 1 celeriac
  • 300ml full-fat milk
  • 85g butter
  • 75g toasted hazelnuts
  • drizzle of hazelnut oil (optional)
  • small bunch chives, snipped


  1. Peel and dice all the vegetables and put in a large pan of water. Bring to the boil and simmer for 20-25 mins until soft enough to mash. Drain, then add the milk and butter to the dry pan, and heat until the butter has melted. Tip the veg back into the pan, season with lots of cracked black pepper and mash over a low heat.

  2. Remove from the heat and spoon into a serving bowl. Scatter with hazelnuts, drizzle with the oil (if using) and sprinkle the chives over.

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