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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 99kcals Calories
- 6.3g (3.5g saturated) Fat
- 2.3g Protein
- 8.4g (4.2g sugars) Carbs
- 5.4g Fibre
- Trace Salt
For 10 servings
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