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Winter Parsnip Mash

June 6, 2014

Creamy buttery mash, and not a spud in sight!

Creamy buttery mash, and not a spud in sight!

Now that its winter here in Australia, its time to dig out the classic favourites like Beef Bourguinon and Chicken Fricassee.

The very fashionable pulled pork will make an appearance too as will the time-honoured beef cheeks in red wine. Hearty, filling fare that will satisfy the cravings of a cold tummy! But what to serve it with if potatoes are off the menu?

Try this parsnip and cauliflower mash that is adapted from plain old cauli mash. The root vegetable gives it a little more substance and the extra starch & sweetness makes it more gratifying.

This mash makes a fantastic topping for a shepherds pie or moussaka, especially if you add a raw egg into the cooled mix before you bake it. In fact, I like to eat this with a fried egg for breakfast!

I really like parsnips. Related to carrots & parsley, folklore has it that the name parsnip is a portmanteau of parsley and turnip. Makes sense but I’m not sure if that’s true. Like carrots they can be very sweet and were historically used as a sweetener before sugar cane and beets were available.

They can be eaten both raw and cooked and lend themselves to all cooking techniques – I love them roasted and they make great chips! Shredded, raw, they make a great addition to coleslaw too.

300g parsnip, chopped
400g cauliflower, chopped
1 clove garlic
150g water or stock
70g butter or ghee
1 teas salt
pepper to taste
1 teas turmeric (optional)
40g additional butter (optional)
 
Chop the vegetables, including the garlic on SP 4 for 10 seconds. Add the rest of the ingredients and cook on 100°C for 15 minutes, SP 3. When cooked, blend for 45 seconds on SP 8 until smooth & creamy. Add the additional butter if you dare! Taste for seasoning and serve with your favourite stew or casserole.
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