Jazzed-up parsnip mash

Jazzed-up parsnip mash

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Cooking time

Prep: 8 mins - 10 mins Cook: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 6

Sweet root vegetables given a spicy boost

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
269
protein
4g
carbs
24g
fat
18g
saturates
8g
fibre
8g
sugar
0g
salt
0.35g

Ingredients

  • 1½ kg 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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Method

  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.
  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.
  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.
  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 from Good Food magazine, March 2002

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Comments

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louize_anyon's picture
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Lovely and creamy, not too spicy but enough that you can taste the flavours. A nice sweet mash which I used as a side dish for mustard stuffed chicken.

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