Delight kids with this hot pink mash – use sweet chilli beetroot if they’re a bit older and like it spicy, or plain cooked beetroot if they’re still getting used to different tastes and flavours. Either way, this dish is sure to make an impression at mealtimes and the best bit is it’s another one of their 5-a-day.
|400g mashing potatoes|
|4 sweet chilli or plain cooked beetroot|
|4 tbsp Crème Fraiche|
|Salt and pepper|
|100g Tenderstem broccoli, steamed & tossed in Lemon juice and olive oil|
What to do:
- Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
- While the potatoes cook, chop the beetroot into quarters.
- Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.