Parsnip and brussels sprout mash
- December 2013
- Serves 8-10
- Takes 15 minutes to make, 25 minutes to cook
Parsnip and brussels sprout mash makes a great festive twist on the classic potato variety. This quick and easy recipe is made with double cream and a good grating of nutmeg.
- 6.3g (3.5g saturated)
- 8.4g (4.2g sugars)
For 10 servings
To get the best mash from parsnips, look for those that are medium-size, firm and pale-skinned. Older, larger parsnips can be stringy, spongy and harder to break down.
Make the mash the day before. Cover and chill overnight, then either reheat on the hob with an extra splash of cream or microwave until piping hot.
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