Page title and description
Sauces, conserves & preserves
- 200g parsnips, peeled and roughly chopped
- 100g potatoes, peeled and roughly chopped
- 60g butter
- 120ml milk or single cream
- nutmeg, grated, or ground cinnamon, to taste
- salt and pepper
Prep time: 5 min
Cooking time: 15 min
Step 1Cook the parsnips and potatoes in boiling salted water. Drain thoroughly, and return to the pan.
Step 2Add a large knob of butter, and start mashing over a low heat. Gradually mash enough milk or cream to give a creamy purée. Season with nutmeg or cinnamon, and plenty of salt and pepper. Serve.