Mashed Creeping Bellflower Root is a traditional British recipe for a classic accompaniment of boiled creeping bellflower root that are mashed with sour cream, butter and milk; a dish that makes an excellent accompaniment for roasts or Christmas and Thanksgiving meals. The full recipe is presented here and I hope you enjoy this classic British version of: Mashed Creeping Bellflower Root.
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Ingredients:
250g creeping bellflower root
2 tbsp sour cream
1 tbsp butter
60ml to 120ml milk (or cream)
salt and freshly-ground black pepper, to taste
Method:
Scrub the creeping bellflower roots (you don't have to peel but note that the skins to not mash well) then cut into pieces about 3m in length. Place in a pan of boiling, lightly-salted, water and cook for about 18 minutes (they take slightly longer to cook than potato), or until tender (or until the pieces can be easily pierced with a fork).
Drain the roots and place in a large bowl then add the butter and sour cream. Using a potato masher mash the mixture until completely smooth. Use a strong metal spoon beat the mixture, adding milk until you have a smooth texture (they will not be completely smooth as the bellflower roots are a little fibrous). Season to taste with salt and black pepper and serve hot in a bowl. If desired, garnish with a little melted butter.
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