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Crushed root vegetables


This recipe is one of my new finds.  Bruno Loubet knows his vegetables and he knows how to make them sing.  The original recipe requires duck fat but I have chosen to replace it with a healthier fat, olive oil.  The root vegetables are at their best in the winter and these work particularly well together.  I serve this with a lamb or chicken roast.  Enjoy!








Ingredients (serves 4):

  • 200g/7oz carrots, peeled and cut into small pieces
  • 150g/5oz) turnips, peeled and cut into small chunks
  • 1 small celeriac, peeled and cut into pieces
  • 1 small swede, peeled and cut into pieces
  • 200g/7oz new potatoes, cut in half
  • 4 garlic cloves
  • pinch of salt and pepper
  • 3/4 cup olive oil


1. Place the vegetables in a pan and cover with water.  Add a pinch of salt and bring to the boil.  Lower the heat and allow to simmer for about 15-20 minutes or until the vegetables are soft.

2. Drain in a colander and set aside for a few minutes.

3. Prepare the vinaigrette: mix the mustard, oil and vinegar together. Add a pinch of salt and pepper.

4. Crush them coarsely with a potato masher and add the olive oil.  Stir well with a wooden spoon and adjust the seasoning.


This recipe is adapted from Mange Tout by Bruno Loubet.


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