For ➍500 g potatoes
500 g parsnips
40 g butter
2 tbs cream
Put the potatoes and parsnips into separate pans of cold salted water, bring to the boil and cook for 20 m or until tender. Drain well.
Pass the potatoes through a potato ricer into a clean pan, or mash until smooth. Put the parsnips into a food processor with the butter and cream and blend until smooth. Stir into the mashed potatoes, season to taste.
*Serve with roast meat like guinea fowl.
The parsnip ('pastinaca sativa') is a root vegetable related to the carrot. The parsnip originates in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north, the Romans brought the parsnip with them. They found that the parsnip grew bigger the farther north they went. The parsnip and other root vegetables remained regular food in Europe until the arrival of the (American) potato.
Read tip on cooking parsnips.
