Cassava Mash
Ingredients:
700g cassava (peeled and cut into small cubes)
20g olive oil spread
1 whole head garlic (incl. skin)
2 whole sweet peppers
75ml semi-skimmed or soya milk
Freshly ground black pepper
Grated nutmeg to taste
Serves: 4
Preparation
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Preheat the oven to 200°C (gas mark 6).
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Place the cassava in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until the cassava is cooked and soft.
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Drain, mash with a potato masher until smooth, then use a fork to beat in the olive oil spread and milk.
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Meanwhile place head of garlic and whole peppers in the oven and bake for 20 minutes. Remove and allow to cool.
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Rinse pepper in cold water and remove any blackened skin. Core and slice into small chunks.
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Squeeze the garlic pulp out of the skin.
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Add the roast peppers and garlic to the cassava and season to taste with black pepper and fresh nutmeg.
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