Food blogger Slow the Cook Down has shared a recipe for mashed parsnips with cream, salted butter and parmesan, describing the dish as indulgent, "restaurant quality" and "so addictive to eat".
A twist on classic mash
With autumn in full swing and nights drawing in, the recipe offers an alternative to the usual mashed potato. The blogger notes that parsnips' natural sweetness makes them "perfectly at home on a festive menu or with your favorite Sunday roast", adding: "I guarantee everyone will want seconds."
For those who remain sceptical, the recipe also works with potatoes instead of parsnips.
Recipe variations
Suggested variations include using sage or dill in place of thyme, halving the amount of parmesan, swapping cream for milk, or drizzling with truffle oil.
Ingredients and method
Ingredients: 450g parsnips, 30g salted butter, 60ml cream, a pinch of black pepper, 1/4 teaspoon garlic powder, 45g freshly grated parmesan, and the leaves of 6 sprigs of thyme.
Method: trim and peel the parsnips, then chop into chunks. Place in a pot of cold, lightly salted water, ensuring they are just covered. Bring to the boil over a high heat and boil for 15 to 20 minutes until fork tender but not falling apart. Drain and set aside.
Add the remaining ingredients to the same pot and place over a low to medium heat, stirring occasionally until melted and combined, without letting the mixture boil. Add the cooked parsnips and mash together until the liquid is fully incorporated.
