Parsnip Mash Recipe

Method : 

• Peel the Parsnips and keep the trimmings in a jug of water as you can use these later for a vegetable stock.
• Cut the Parsnips in half then half again.
• Add the parsnips to a pan of salted water.
• Do the same for the Potatoes (Remember, the more potatoes you use the less of a parsnip taste to the mash). I normally work on 70% parsnip to 30% Potato. I find this gives a nice balance of flavour.
• Bring the pan to a boil then simmer until the Parsnips and Potatoes are cooked enough to slide a knife into them easily.
• Drain them into a colander and leave to dry out for 10 minutes.
• When the Parsnips & Potatoes are dry get them into a clean pan ready for mashing.
• I like to mash them up before adding any Butter or Milk.
• When they are mashed and smooth you can add a good lump of butter, probably around 40 g.
• Once this is mashed in add a splash of milk, depending how dry the mash is, then beat this in with a wooden spoon until the mash is creamy and smooth.