| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 450 |
g |
Prepared parsnips |
| 225 |
g |
Potatoes |
|
|
A little unsalted butter to taste |
|
|
A scraping of fresh nutmeg |
| 1 |
tb |
Horseradish sauce – to taste |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Peel parsnips - cut up, smear with a little melted butter, season and roast
in a hot oven until soft and golden. This intensifies and alters the
flavour.
Meanwhile prepare the potatoes, cook in boiling salted water. Drain and
mash.
Mash parsnips and pass through a coarse sieve. Add to potatoes with a
little extra melted butter, nutmeg and horseradish. Mix together and season
to taste.
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