- 1½ kg parsnips, peeled
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 500g Brussels sprout, cooked
The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.