Jazzed-up parsnip mash

Jazzed-up parsnip mash

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(2 ratings)

Prep: 8 mins - 10 mins Cook: 20 mins - 25 mins


Serves 6
Sweet root vegetables given a spicy boost

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal269
  • fat18g
  • saturates8g
  • carbs24g
  • sugars0g
  • fibre8g
  • protein4g
  • salt0.35g
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  • 1½ kg medium-sized parsnips, peeled



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ¼ tsp hot chilli powder
  • a scraping of fresh nutmeg



    One of the most useful of spices for both sweet and savoury

  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp hazelnut oil (or 1tbsp walnut oil)


  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.

  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.

  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.

  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.

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Comments, questions and tips

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Scribbles163's picture
18th Sep, 2019
I loosely followed this recipe in that I used parsnips and I boiled them. I used about 4 parnsips and 2 carrots that needed using in the fridge - boiled for about 15mins, then mashed with butter, salt and pepper - delicious. Also - didn't bother coring the parsnips, waste of parsnip if you ask me! :)
22nd Nov, 2007
Lovely and creamy, not too spicy but enough that you can taste the flavours. A nice sweet mash which I used as a side dish for mustard stuffed chicken.
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