How to Make Vegetable Roundies with Mustard Mash
Preheat the oven to 180ºC/350ºF., Peel and dice the potatoes, onion, carrots and the turnip. , Place all of the diced vegetables in hot boiling salted water., Cook for 20 minutes over medium heat. , Remove the bay leaf., Add salt, pepper and chives...
Step-by-Step Guide
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Step 1: Preheat the oven to 180ºC/350ºF.
This is for baking the vegetable roundies. -
Step 2: Peel and dice the potatoes
, Add the bay leaf. ,, Drain the cooked vegetables into a large bowl. , Also add the peas and corn and paprika.
Mix to combine, mashing. , Dip in flour, then in beaten egg, to cover. , Arrange on a baking tray/sheet.
Place in the preheated oven and bake for 25 to 30 minutes. , Add hot boiling salted water and cook on medium heat for about 25 minutes. , Return to the pan to heat gently on a low heat. , Mash to combine with the potatoes, mashing the potatoes well.
If wished, add the cheddar cheese now (optional). , Add chives, a pinch of paprika, black pepper, a pinch of salt, a pinch of white pepper and a pinch of dried herbs. , 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. ,, Then place the vegetable roundies onto the plate.
Add a sprinkling of grated cheese. , -
Step 3: carrots and the turnip.
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Step 4: Place all of the diced vegetables in hot boiling salted water.
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Step 5: Cook for 20 minutes over medium heat.
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Step 6: Remove the bay leaf.
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Step 7: Add salt
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Step 8: pepper and chives
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Step 9: to taste.
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Step 10: Roll the mixture into small rounds.
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Step 11: Dip in olive oil.
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Step 12: Place 5 quartered potatoes into a heated pan.
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Step 13: Remove the potatoes and drain.
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Step 14: Add the semi-skimmed milk and softened butter or margarine
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Step 15: peppers and French mustard.
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Step 16: Place a pan on the stove top.
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Step 17: Add two vegetable stock cubes.
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Step 18: Warm the serving plates.
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Step 19: Add the mustard mash first.
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Step 20: Pour the vegetable stock over the top.
Detailed Guide
This is for baking the vegetable roundies.
, Add the bay leaf. ,, Drain the cooked vegetables into a large bowl. , Also add the peas and corn and paprika.
Mix to combine, mashing. , Dip in flour, then in beaten egg, to cover. , Arrange on a baking tray/sheet.
Place in the preheated oven and bake for 25 to 30 minutes. , Add hot boiling salted water and cook on medium heat for about 25 minutes. , Return to the pan to heat gently on a low heat. , Mash to combine with the potatoes, mashing the potatoes well.
If wished, add the cheddar cheese now (optional). , Add chives, a pinch of paprika, black pepper, a pinch of salt, a pinch of white pepper and a pinch of dried herbs. , 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. ,, Then place the vegetable roundies onto the plate.
Add a sprinkling of grated cheese. ,
About the Author
Debra Adams
Brings years of experience writing about cooking and related subjects.
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