The parsnip is a good source of fibre and although it resembles a carrot it is richer in vitamins and minerals. This versatile vegetable can be roasted, boiled or as in the this tasty recipe, mashed with cream.
- Cut parsnips in half lengthways. Remove cores. Cut into 4cm pieces.
- Place parsnips into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until just tender. Drain.
- Return parsnips to saucepan over low heat. Shake pan gently until any remaining water evaporates. Add cream, and salt and pepper. Cook over low heat, stirring, for 15 minutes or until a mash forms. Season with salt and pepper. Serve.
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