Pumpkin or Carrot Mash

When it comes to comfort food, few dishes hold a candle to the creamy delight of mashed vegetables.  Whether it's sweet carrots, or a combination of colourful root veggies, there's something deeply satisfying about the creamy texture and burst of flavours. But what if we told you there's a secret ingredient that can take your mashed veggies to a whole new level of deliciousness and nutritional value? One of the best ways to elevate the taste and nutrient density is to add meat stock. This is a classic that all the family will enjoy, and allows you to sneak in some extra meat stock when needed.

Ingredients

• Chicken Stock

• peeled pumpkin or carrot OR a mix of both, cut into cubes.

• fat - ghee/tallow/coconut oil

• 1tsp salt

Stovetop Method

• Place pumpkin into a saucepan and add stock to pan.

• Bring to the boil, then reduce to a simmer and cook pumpkin until soft. (Watch your level of stock in the pan to ensure it doesn’t boil dry)

• Add fat and salt and blend with a stick blender, or mash with a potato masher.

Enjoy! And don’t forget to tag us into your mashed veg creations on Instagram!