Potato- and parsnip mash
Everyone knows and loves mashed potatoes, the ultimate comfort food. But have you ever tried to add slow roasted, melt in your mouth parsnips? When you roast parsnips, they almost go sweet and mellow in texture, the perfect brush up for the good, old potato mash. The mash is absolutely delicious with my "white fish and lentils" recipe, that will be published soon. Something to look forward to…
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.