Tuesday, 1 August 2017

Spicy Parsnip Mash

Well we are back! We left a very hot, sunny and humid Boston and were immediately plunged into cold icy winds at Keflavik airport, at what felt like 3 am in the morning, and since returning to the UK someone seems to have stolen the summer - I actually put our heating on last night! and a sweater! and some socks (my big fluffy pink ones!) - whats going on?

Ahhhhh ........ yes ........ I forgot ........ schools out for summer - that always makes it rain and the temperatures drop - poor kids - I remember camping in the rain, having to wear short and a waterproof coat whilst rock pooling and soggy sand castle building!

So, to make me feel warmer and to supply a bit of comfort, I prepared a big bowl of spicy parsnip mash to go with our supper last night. It's one of my favourite mashes, sweet and spicy - which works well with any stew, lamb dish or as a topping for a shepherds pie.

Recipe - enough for 4

1kg parsnips
1 tablespoon your favourite curry powder
big blob butter - approx 50g
1 tablespoon Greek yogurt
Salt and Pepper
Handful roughly chopped parsley

I have two methods for this dish - Method one - Simply peel and chop the parsnips. Place into a saucepan of water (enough just to cover) and bring to the boil. Lower heat and simmer for approx 15 minutes until the parsnips are tender. Drain and leave in the colander with a clean cloth over for 5 minutes so they steam dry.

Now mash to remove all lumps. Place into a large mixing bowl along with all the remaining ingredients and whisk all together to form a light fluffy mash. Serve immediately or cover and microwave to serve later.

And the other way is to - Method Two - Place the butter and curry spice into a large pan over a low heat to melt the butter. Increase the heat and add the parsnips - stir to coat each piece with the spice mix. Keep cooking for a few minutes and then cover with boiling water, cover and simmer for 15 minutes - you can add a bay leaf or two if you wish.

Once the parsnips are tender, drain and mash. Add the remaining ingredients and serve.

Occasionally, I fry some diced onions in the butter and spice mix before the parsnips. I fry the onions until they start to caramelise, then remove and set aside to add back to the mash as the end.

It doesn't matter which way I choose to prepare this mash I will always add a big blob of butter on top which starts to melt as it's served which always makes it look extra tasty and comforting.

Here's the printable recipe

Have a great day and I hope the sun shines for you at some point today
Love Lizx