Mash up cre­ates fan­tas­tic feast

With its hearty flavours, this recipe pro­vides com­fort food at its best.

Matamata Chronicle - - Motoring -

the boil. Heat a driz­zle of oil in a large fry-pan on medium heat. Cook onion, gar­lic, car­rot and parsnip for 4-5 min­utes, un­til onion is soft. Set veges aside on a plate and wipe pan clean with pa­per tow­els. Re­serve pan.

While veges cook, peel and dice po­ta­toes 3-4cm. Cook in pot of boil­ing wa­ter for 12-15 min­utes, un­til very soft. Drain and mash with but­ter and milk un­til smooth. Sea­son to taste with salt and pep­per. Set aside and keep warm.

Re­turn re­served pan to high heat with an­other driz­zle of oil. Cook mince for 3-4 min­utes, un­til browned, break­ing up with a wooden spoon as it cooks. Re­turn cooked veges to pan, along with tomato paste, canned toma­toes, stock and rose­mary, rub­bing any pan brown­ings loose from bot­tom of pan.

Bring ragu sauce to a sim­mer, then re­duce heat to medium and sim­mer gen­tly for about 10 min­utes, or un­til veges are ten­der and ragu has thick­ened slightly. Add balsamic vine­gar and stir to combine. Sea­son to taste with salt and pep­per.

When ragu has 5 min­utes’ cook time re­main­ing, bring a full ket­tle to the boil. Trim ends off beans and place in a small, heat-proof bowl and cover with boil­ing wa­ter. Cover with a plate and leave for 2-3 min­utes, un­til bright green and ten­der. Drain and toss with a driz­zle of olive oil. Sea­son with salt.

To serve, di­vide mashed po­ta­toes be­tween plates and top with pork ragu. Sprin­kle over parmesan cheese and serve green beans on the side. Gar­nish with pars­ley.

MY FOOD BAG

Serve with parmesan cheese and green beans on the side.

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