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Jazzed-up parsnip mash

Jazzed-up parsnip mash

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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 6

Sweet root vegetables given a spicy boost

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal269
fat18g
saturates8g
carbs24g
sugars0g
fibre8g
protein4g
low insalt0.35g
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Ingredients

  • 1 ½kg 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)

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
GETTING AHEAD

Make up to 2 hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.

Goes well with

Recipe from Good Food magazine, March 2002

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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