Parsnip mash

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• Chips

  20 December 2009

  Chips rated and commented on this recipe

  

  This was great - had it with beef - the horseradish was a lovely background flavour - not too strong! Also putting the parsnip in the food proessor - genius - seems so obvious. Also did ashed potato that way - no more lumps Yey!!

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• justineaguilera

  10 December 2010

  justineaguilera rated and commented on this recipe

  

  loved it!!!!

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• Cookie

  30 October 2011

  Cookie rated and commented on this recipe

  

  This was just great! A must for parsnip fans all over the world!!

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• ingridbraad

  21 January 2012

  ingridbraad rated and commented on this recipe

  

  We don't like horseradish, so just with salt and pepper. Great! A mother of four told me that this was the first solid food she gave to her children. Aren't they lucky..

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• maggy

  23 January 2012

  maggy rated and commented on this recipe

  

  Delicious. Used much less butter and only added horseradish for the adults (it just cuts through the sweetness a little). Will become a regular. So comfortingly smooth!

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• Bowdenei

  09 September 2012

  Bowdenei rated and commented on this recipe

  

  I didn't think I was a huge horseradish fan, BUT this was so delicious, Just the right amount of tang. Yummy!!

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• Jiggler

  29 September 2012

  Jiggler rated and commented on this recipe

  

  Very nice. I had no idea such a mash was possible!

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• catarnold

  20 November 2012

  catarnold rated and commented on this recipe

  

  This is a boxing day staple in our house and I am looking forward to making for the masses again this christmas. I love parsnips but this recipe jazzes them up nicely with it's smooth texture and kick from the horseradish cream...yum!

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• ChrisFeast

  25 November 2012

  ChrisFeast commented on this recipe

  yes it is lovely but try adding another sweet vegetable like carrot, a great taste and a lovely colour.

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Ingredients

• 1½kg parsnips , peeled and diced, discard any woody cores
• 50g butter
• 3 tbsp milk
• 2 tbsp horseradish cream (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 1½kg parsnips , peeled and diced, discard any woody cores
• 50g butter
• 3 tbsp milk
• 2 tbsp horseradish cream (optional)

per serving

163 kcalories, protein 4.8g, carbohydrate 31.6g, fat 2.8 g, saturated fat 0.02g, fibre 11.5g, salt 0.07 g

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