How to Make Vegetable Roundies with Mustard Mash

Four Parts:Making the vegetable roundiesMaking the mustard mashMaking the vegetable stockServing the dish

This is a really nice recipe, one that makes a nice change for your palate and taste buds. When you cook with vegetables, the key is too add flavour, using olive oil, seasoning, herbs and spices.

Ingredients

  • Vegetable roundies
    • 2 potatoes, peeled and diced
    • 1 onion, peeled and diced
    • 2 large carrots peeled and diced
    • 1/4 turnip peeled and diced
    • Salt
    • Pepper
    • Chives
    • Hot boiling salted water
    • Peas and corn
    • Paprika
    • Beaten egg, for coating
    • Plain/all-purpose flour, for dipping
    • Olive oil, for coating
  • Mustard mash
    • 5 quartered potatoes
    • Hot boiling salted water
    • A generous dash of semi-skimmed milk
    • 2 oz of softened butter or margarine
    • A pinch of salt
    • A pinch of white pepper
    • A a pinch of black pepper
    • A 1/4 teaspoon of French mustard
    • 2 oz of grated cheddar cheese (optional)
  • Vegetable stock (or gravy)
    • Fresh chives
    • A pinch of paprika
    • Some black pepper
    • A pinch of salt
    • A pinch of white pepper
    • A a pinch of dried herbs
    • 2 vegetable stock cubes
    • A little water

Part 1
Making the vegetable roundies

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    Preheat the oven to 180ºC/350ºF. This is for baking the vegetable roundies.
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    Peel and dice the potatoes, onion, carrots and the turnip.
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    Place all of the diced vegetables in hot boiling salted water. Add the bay leaf.
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    Cook for 20 minutes over medium heat.
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    Remove the bay leaf. Drain the cooked vegetables into a large bowl.
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    Add salt, pepper and chives, to taste. Also add the peas and corn and paprika. Mix to combine, mashing.
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    Roll the mixture into small rounds. Dip in flour, then in beaten egg, to cover.
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    Dip in olive oil. Arrange on a baking tray/sheet. Place in the preheated oven and bake for 25 to 30 minutes.

Part 2
Making the mustard mash

Make this while the vegetable roundies are baking.

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    Place 5 quartered potatoes into a heated pan. Add hot boiling salted water and cook on medium heat for about 25 minutes.
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    Remove the potatoes and drain. Return to the pan to heat gently on a low heat.
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    Add the semi-skimmed milk and softened butter or margarine, salt, peppers and French mustard. Mash to combine with the potatoes, mashing the potatoes well. If wished, add the cheddar cheese now (optional).

Part 3
Making the vegetable stock

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    Place a pan on the stove top. Add chives, a pinch of paprika, black pepper, a pinch of salt, a pinch of white pepper and a pinch of dried herbs.
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    Add two vegetable stock cubes. Add sufficient water to cover but not too much. Mix together and heat to a stock consistency without burning the ingredients, reducing the liquid. It should be a gravy-like consistency, for pouring over the dish. Set aside.

Part 4
Serving the dish

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    Warm the serving plates.
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    Add the mustard mash first. Then place the vegetable roundies onto the plate. Add a sprinkling of grated cheese.
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    Pour the vegetable stock over the top.

Tips

  • This dish contains milk and saturated fats and spices. You can put in different vegetables if you so wish.

Things You'll Need

  • Large cooking pot
  • Chopping board
  • Sharp kitchen knife
  • Wooden spoon
  • Mixing bowl
  • Baking sheet/tray


Article Info

Categories: Recipes