Carrot, Sweet Potato and Ginger Mash

Begin by stirring the Vegetable Fond into the hot water in a jug.  Once dissolved, strain through a fine sieve and pour the stock into a saucepan.Peel both the carrots and sweet potatoes then chop into similar sizes so that the cooking time for both vegetables is the same. (Alternatively cook them separately so that you don’t over-cook either.) Add the vegetables and ginger to the stock and cook for 20-25 minutes or until soft and cooked through. Strain the vegetables and reserve some of the liquid. Place the carrots and sweet potato in a food processor and pulse, taking care not to overwork it as it may become sticky. Add the butter and salt to taste and process again until smooth. Add a splash of the reserved stock if the mash is too thick.Delicious served with pork chops or chicken schnitzel.

Serves: 6 - 8