Jazzed-up parsnip mash
Sweet root vegetables given a spicy boost
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 8 - 10 mins
Cook 20 - 25 mins
Vegetarian
- 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.
Getting Ahead
Make up to 2 hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.
Per serving
269 kcalories, protein 4g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 8g, salt 0.35 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3249/
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Ingredients
- 1½kg 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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 8 - 10 mins
Cook 20 - 25 mins
Vegetarian
Ingredients
- 1½kg 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)
Per serving
269 kcalories, protein 4g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 8g, salt 0.35 g
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22 November 2007
Louise rated and commented on this recipe
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