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
- 600g parsnips (about 10 medium-size – see tip), cut into chunks
- 2 garlic cloves, peeled but left whole
- Freshly grated nutmeg, to taste
- Good splash of double cream
- 30g unsalted butter
- 300g brussels sprouts, halved and shredded
- Put the parsnips in a pan and cover with cold water. Add the garlic and season well. Bring to the boil, then simmer for 15-20 minutes until the parsnips are tender and soft enough to mash. Drain well and return to the pan. Add the nutmeg, cream and butter and mash well.
- Bring a pan of water to the boil and add the shredded sprouts. Blanch for 2 minutes, then drain well. Stir the shredded sprouts through the mash, season generously, then serve.
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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