Parsnip mustard mash

First, peel the parsnips, then cut off the tops and tails, cut the parsnips into wedges and remove the inner core. Next, cut the wedges into roughly 2cm (¬in) chunks.

Place the parsnip chunks in a large saucepan and pour over enough boiling water to just cover them. Add a pinch of salt and cook them on a medium heat for 15-20 minutes or until they are quite soft. By the time the parsnips have cooked, most of the water will have evaporated; there is no need to add more.

When the parsnips are cooked, drain them, pouring off any excess liquid. Then mash together with the butter, the Dijon mustard and the chopped parsley. You can either mash by hand or using a food processor, depending on how smooth you want the mash to be.

Season to taste with salt and freshly ground black pepper and serve.

 

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