Parsnip and nutmeg mash
- Published: 30 Nov 07
- Updated: 18 Mar 24
This side dish recipe of parsnip mash is a light and easy accompaniment to your Christmas roast.
Advertisement
Ingredients
- 2-3 (about 300g) parsnips
- 2 tbsp double cream
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- 1 tbsp unsalted butter
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Halve the parsnips lengthways. (If the core is darker than the surrounding flesh, it could be a bit woody and should be removed.) Roughly dice and put into a large pan. Cover with salted water and bring to the boil, then simmer for about 15 minutes or until the parsnips are tender. Drain, reserving some of the cooking water. Allow the parsnips to cool slightly.
- Transfer the parsnips to a blender or food processor, with the double cream and enough of the cooking liquid to loosen the mix. Blitz until the parsnips are smooth.
- Just before serving, return the mash to the pan and place over a low heat. Season with the salt and the nutmeg, then add the butter and warm gently, stirring until heated through. Scatter with the spiced breadcrumbs, below, if you like.
Recipe continues after advertising
Advertisement
- Recipe from December 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 226kcals
- Fat
- 16.1g (9.5g saturated)
- Protein
- 3g
- Carbohydrates
- 19g (8.4g sugar)
- Salt
- 1.3g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter