Parsnip mash on a plate with chicken and roast potatoes

Parsnip mash

Name: Parsnip mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 1 ½kg medium-sized parsnips peeled; 85g butter; 1 tsp ground cumin; ¼ tsp hot chilli powder; a scraping of fresh nutmeg; 150ml milk; 2 tbsp hazelnut oil (or 1tbsp walnut oil)

Ruth Watson

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Serves 6

Easy

Prep: 8 mins - 10 mins

Cook: 20 mins - 25 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Spice up a classic parsnip mash with the addition of cumin, chilli powder and nutmeg. This root veg mash provides a sweeter alternative to regular mash.

Vegetarian

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Crispy Roast Duck

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg medium-sized parsnips

peeled
85g butter
1 tsp ground cumin
¼ tsp hot chilli powder
a scraping of fresh nutmeg
150ml milk
2 tbsp hazelnut oil

(or 1tbsp walnut oil)

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Nutrition: per serving

kcal269
fat18g
saturates8g
carbs24g
sugars0g
fibre8g
protein4g
salt0.35g

low

Method

step 1

Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
step 2

Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
step 3

Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
step 4

Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won’t look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.

RECIPE TIPS

GETTING AHEAD

Make up to 2 hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.

Recipe from Good Food magazine, March 2002

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A star rating of 4.5 out of 5.2 ratings

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