- 1½ kg medium-sized parsnips, peeled
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 85g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ¼ tsp hot chilli powder
- a scraping of fresh nutmeg
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp hazelnut oil (or 1tbsp walnut oil)
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.
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.
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.
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.
Make up to 2 hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.