Jazzed-up parsnip mash
Sweet root vegetables given a spicy boost
1
rating
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 8 10 mins
Cook 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.
Recipe from Good Food magazine, March 2002.
Subscribe to Good Food magazine - 3 issues for £3
Per serving
269 kcalories, protein 4g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 8g, salt 0.35 g
"Though neither of us are fond of parsnips, the mash has converted us. I was very proud of myself!"
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3249/
Your binder
Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more
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)
Search Good Food
Advertiser Links
More Good Food features
Wellbeing
Seasonal & local
Recipe features
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 8 10 mins
Cook 25 mins
Vegetarian
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)
Per serving
269 kcalories, protein 4g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 8g, salt 0.35 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 November 2007
mrs dave rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.