Potato- and parsnip mash
Potato and parsnip mash is a delightful twist on the classic comfort food we all know and love. Everyone enjoys mashed potatoes, but have you ever tried adding slow-roasted, melt-in-your-mouth parsnips? When roasted, parsnips take on a sweet, mellow flavor that perfectly complements the creamy potatoes, creating a mash that's rich, flavorful, and just a bit surprising. This dish pairs beautifully with my "white fish and lentils" recipe, which will be published soon—something delicious to look forward to! Whether served as a side dish or a comforting main course, potato and parsnip mash is a simple yet impressive way to elevate your homely, traditional meals.
Equipment
- blender, potato press
Ingredients
- 900 g potatoes
- 450 g parsnips, washed and cubed
- 30 ml olive oil
- salt and pepper
- 45 ml butter, melted
- 125 ml warm milk
- 2.5 ml nutmeg
Instructions
- Preheat the oven 180 CMix the parsnips with oil, salt and pepper and bake them for 40 min in the preheated oven. They should be very soft when they come out. While the parsnips are still warm put them with the warm milk into a blender and process them until very smooth. While the parsnips are roasting, you can boil the potatoes until done. Pell them while they are still warm and put them through the potato press. Add the melted butter, salt, pepper and nutmeg. Mix the potato- with the parsnip puree and check the seasoning again.Obviously, you could boil the parsnips with the potatoes, but the result will never be the same. If you roast them, they go all sweet and mellow, nothing can beat that.