![Parsnip mash Parsnip mash on a plate with chicken and roast potatoes](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-4855_10-58ef678.jpg?quality=90&resize=440,400)
Parsnip mash
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 6
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.