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recipes

Root Mash

Mashed swede or parsnip, Elevate the humble root vegetable to something special to serve with roast meat or poultry.

Root Mash

Preparation Time: 10 mins

Cooking Time: 25 mins

Serves: 2

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Mashed swede or parsnip, Elevate the humble root vegetable to something special to serve with roast meat or poultry.

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Ingredients

  • 450g (1 lb) swede or parsnip
  • a knob of butter
  • 1-2 tbsp single or whipping cream (optional)
  • salt and freshly milled pepper
  • ½ tsp powdered cinnamon (if you like it) for the swede
  • milk

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Method

  1. Peel the vegetable and cut into biggish cubes, then cover with cold water in a saucepan, add a little salt, bring to simmering point, and cook gently for 15-20 minutes, or until tender. They are ready when you can crush the vegetables easily with the back of a spoon.
  2. Tip into a colander to drain thoroughly, reserving a little of the water.
  3. Place in the chopper, using the slower speed, and whiz until they become a chunky cream, adding salt and pepper to taste, and the butter and/or cream.
  4. Add cinnamon to the swede. If the mash becomes too thick add a little of the cooking water.
  5. Return to the saucepan, stir well with a wooden spoon to reheat.


Alternatively make in advance, pour a thin layer of milk over the top, cover and reheat in a microwave.