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

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

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. Tip into a colander to drain thoroughly, reserving a little of the water.

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.

Add cinnamon to the swede. If the mash becomes too thick add a little of the cooking water.

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.