Carrot, parsnip and leek mash

I made this recipe up as we had a number of parsnips, a couple of carrots and a leek left over and I needed something to go with grilled pork chops, so we had garlic coated pork chops, grilled with a little olive oil, some potatoes roasted in olive oil and this as the veg course.  We loved it, hope you do too if you decide to cook it.

Ingredients

5 or 6 small parsnips

2 carrots

1 leek

500ml beef stock

2 garlic cloves

1 tablespoon olive oil

Method

Peel the parsnips and carrots and cut them into small chunks, then boil them in the beef stock for about 15 minutes until they are nice and soft.  Keep a little of the cooking liquor for the mash. Mash the carrot and parsnip with half the olive oil until they are nice and smooth, adding a little of the liquor to get a good consistency.  

Next, peel and crush the garlic and chop it finely.  Peel, finely slice and wash the white parts of the leek.  Heat the remaining oil in a non stick pan and add the leek and garlic and sauté until it's softened but not coloured.

Mix the leek and garlic with the parsnip and carrot mash, season to taste - I like quite a lot of freshly ground black pepper - and serve.