Name: Parsnip and Parmesan mash recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 6
Cuisine: British
Ingredients: 1kg (2¼lb) parsnips, peeled and roughly chopped; 60g (2oz) butter; 4 tabsp milk; Freshly ground nutmeg; Salt and ground black pepper

By GoodtoKnow

published 8 December 2011

in Recipes

This parsnip mash is delicious with a topping of breadcrumbs and parsley. It makes a great side dish to roast turkey and other festive roasts

Ingredients

1kg (2¼lb) parsnips, peeled and roughly chopped
60g (2oz) butter
4 tabsp milk
Freshly ground nutmeg
Salt and ground black pepper

For the topping:

3-4 tbsp grated Parmesan
50g (1¾oz) fresh white breadcrumbs
2-3 tbsp chopped parsley

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Method

Place parsnips in a large pan and cover with water. Bring to the boil, cover the pan and simmer gently for 15-20 mins until parsnips are tender. Drain well in a colander.
Add the butter and milk to the hot pan and bring to the boil. Return veg to pan and mash until smooth. Add nutmeg and season. Spoon into an ovenproof dish; smooth surface.
Mix together the Parmesan, breadcrumbs and parsley and sprinkle over the top of the purée.
To serve, heat the purée in a warm to hot oven for about 20-30 mins.

Top Tip for making Parsnip and Parmesan mash

To freeze: The purée may be made up to the end of Step 2. Allow to defrost before heating through.

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