Parsnip and brussels sprout mash

Method

1. 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.
2. 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.