My husband, while quite competent in the kitchen, feels that he is not a very good cook. Despite this, he has turned out some extremely tasty meals in the past, not least a meal for 6 including 2 types of home-made pie and home-made chips. When he cooks just for the two of us however, he tends to get a little ‘experimental’. Usually this involves taking herbs and spices at random and adding it to whatever he’s cooking. This results in some very, shall we say, interesting flavours. The other day was one of those days when we had no idea what to cook for tea, and so ended up just finding things and turning them into a meal. We had oven baked salmon, mushy peas and a Hubby-concoction, root vegetable mash. We had been given some veg by a neighbour, so to make use of it he got imaginative.
4 potatoes, peeled and cut into chunks
2 carrots, peeled and sliced
1 small-medium beetroot, peeled and cut into chunks
The ratio you want here is approx 1/2 potato, 1/4 carrot and 1/4 beetroot. Boil each vegetable separately to contain the flavours, then drain and mix, mashing roughly to leave it quite chunky. This way you still get the beetroot and carrot flavours coming out.
We had some left over so I made croquettes the following night. You can do this with regular mashed potato too.
2 slices bread, crumbed finely
1 egg, beaten
Take a dessert-spoonful of potato and roll it into a ball. Coat it in breadcrumbs, then egg, then breadcrumbs again. Place on a baking sheet. I made about 6 before running out of breadcrumbs, so if you have more potato you may need more crumbs and bread. Bake at 200ºC for 20 – 30 minutes, until golden brown and crispy.