Prep 10 mins
Cook 20 mins
Yet another recipe I've discovered while I was in England. Parsnip is not popular in Switzerland. In fact I didn't even know it before England. The spices really jazz up this mash and you might even like it if not a fan of parsnips. Serve it as a side dish to roast. It's from the 'Good Food' magazine (March 2002).
- 3 1⁄3 lbs medium parsnips, peeled (1.5kg)
- 3 ounces butter (85g)
- 1 teaspoon ground cumin
- 1⁄4 teaspoon hot chili powder
- fresh nutmeg (a scraping (or more)
- fresh black pepper
- 1⁄4 pint milk (150ml)
- 2 tablespoons hazelnut oil or 1 tablespoon walnut oil
- 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.
- Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15minutes, half-covered until tender but not slushy. Drain well, then return parsnips to the saucepan.
- Push the parsnips to one side and put the butter, spices and plenty of groung 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.
- Now add the milk and oil and mash the parsnips vigorously (with a hand-held masher), 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.
- GETTING AHEAD:.
- Make up to two hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.
I adore parsnips and this recipe just makes it more enticing. I used a bit of olive oil rather than butter.