Parsnip and nutmeg mash

Name: Parsnip and nutmeg mash
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2-3 (about 300g) parsnips; 2 tbsp double cream; ½ tsp salt; ¼ tsp freshly grated nutmeg; 1 tbsp unsalted butter

Easy
December 2007

Easy
December 2007

Test kitchen approved

Serves 2
Ready in 35 minutes

This side dish recipe of parsnip mash is a light and easy accompaniment to your Christmas roast.

Gluten-free recipes

Nutrition: per serving

Calories: 226kcals
Fat: 16.1g (9.5g saturated)
Protein: 3g
Carbohydrates: 19g (8.4g sugar)
Salt: 1.3g

Nutrition: per serving

Calories: 226kcals
Fat: 16.1g (9.5g saturated)
Protein: 3g
Carbohydrates: 19g (8.4g sugar)
Salt: 1.3g

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Ingredients

2-3 (about 300g) parsnips
2 tbsp double cream
½ tsp salt
¼ tsp freshly grated nutmeg
1 tbsp unsalted butter

Method

Halve the parsnips lengthways. (If the core is darker than the surrounding flesh, it could be a bit woody and should be removed.) Roughly dice and put into a large pan. Cover with salted water and bring to the boil, then simmer for about 15 minutes or until the parsnips are tender. Drain, reserving some of the cooking water. Allow the parsnips to cool slightly.
Transfer the parsnips to a blender or food processor, with the double cream and enough of the cooking liquid to loosen the mix. Blitz until the parsnips are smooth.
Just before serving, return the mash to the pan and place over a low heat. Season with the salt and the nutmeg, then add the butter and warm gently, stirring until heated through. Scatter with the spiced breadcrumbs, below, if you like.