Parsnip mash

• medium-sized parsnips↗1 ½kg kg

  peeled

• butter↗85g g
• ground cumin↗1 tsp tsp
• hot chilli powder↗¼ tsp tsp
• fresh nutmeg↗a scraping of
• milk↗150ml ml
• hazelnut oil2 tbsp tbsp

  (or 1tbsp walnut oil)

Step-by-step instructions

1. 1

   Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.

2. 2

   Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.

3. 3

   Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.

4. 4

   Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won’t look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.