Parsnips have much in common with carrots. They are both root vegetables, both widely grown, both cheap and plentiful, and both have been cultivated and eaten for hundreds of years. Parsnips even look like carrots, although they are much paler, and have a rather sweeter taste, especially when cooked. Parsnips are richer in vitamins and minerals than carrots, and are particularly rich in potassium. They are terrific roasted, steamed, or, as here, mashed with chives.
- 500g parsnips, trimmed, peeled, and cut into chunks
- 25g butter
- 3tbsp double cream
- Salt and freshly ground black pepper
- 2tbsp freshly snipped chives
Pop the parsnips in a pan of water, bring to the boil and simmer for 15-20 mins until very tender. Then drain well.
Tip the parsnips back into the pan with the butter and cream and mash well. Season to taste with salt and pepper and snipped chives.
If you’re not a fan of chives, leave out and serve garnish with any fresh herbs you have to hand.