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.
Make up to two hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.
Oct 13, 2005
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).
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 6|
|Calories from Fat: 56 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 53.1mg||2 %|
|Potassium 1883.3mg||50 %|
|Total Carbohydrate 90g||26 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 65.4g|
|Protein 6.1g||9 %|
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Calories per serving: 417
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