Serve this easy side dish alongside the roast guinea fowl with lemon and rosemary.
Ingredients
- 750g floury potatoes, such as Maris Piper
- 750g parsnips
- 50g butter
- 4 tbsp whipping cream
Method
- 1. Put the potatoes and parsnips into separate pans of cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain well.
- 2. Pass the potatoes through a potato ricer into a clean pan, or mash until smooth. Put the parsnips into a food processor with the butter and cream and blend until smooth. Stir into the mashed potatoes, season to taste and serve with the Roast guinea fowl with lemon and rosemary (see recipe).
Nutritional info
Per serving: 273kcals, 12.5g fat (7.1g saturated), 5.3g protein, 37.2 carbs, 8.6g sugar, 0.2g salt