Mashed Parsnip

Mashed parsnips was something I used to have when I was a student.  I was dating a guy and we'd go to his Mum's for Sunday lunch.  I was a student, poor and skinny (hmm, no longer) so loved being fed, she had two boys so had a view of FILLING plates.  You had to eat through at least three inches of vegetables and stuffing to get to the meat.  Always on top were mashed parsnips.  I have to admit I never liked to say it but I didn't like them, they were grainy and fibrous.  It was one of those things you just had to eat through to get to the good bits.  But I had a glut (victim of a "reduced for quick sale bargain") one day and decided to have a go myself.  By cooking until the parsnips are really soft and using a ricer, gone was the grainy textured spoonful I remember and in it's place was some of the best mashed potato I'd ever tasted, although of course it isn't mashed potato, it's mashed parsnip and that's what gives it so much more flavour.

This is on my Christmas Day menu as a side dish already, probably alongside some sprouts with lemon and black pepper.

Parsnip Mash

Ingredients

Parsnips - have one large or two small per person
A knob of butter, approx 10g, 1/3oz per portion

Method

Peel and top and tail the parsnips and cut into approx 1/2 - 1 inch (1-2.5cm) cubes.  Put in a saucepan and cover with boiling water.  Bring to the boil, then simmer for approx 15 mins or until very soft.

Drain well then mash through a ricer.  Mix with a knob of butter and serve.  This is fantastic with roasted meats or flavourful stews.  It would be ideal with a game stew.

In Praise of Ricers

How did I not think of a potato ricer as one of my present ideas for foodies?

Perhaps because I already have one; a ricer makes mashed potato (or parsnip) lump free.  I bought one with the idea of using it for making baby food when my son was weaning but it's become a staple bit of kit for my household.  Ideal for making potato or parsnip mash!