- 850g parsnip, peeled and cut into small chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 Bramley apple, peeled, cored and quartered
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 50g butter, plus a little extra to serve
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ¼ tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ¼ tsp ground coriander
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.
Quickly pan-fried pork chops, traditional sausages with onion gravy, or as a topping for shepherd’s pie