This parsnip mash is delicious with a topping of breadcrumbs and parsley. It makes a great side dish to roast turkey and other festive roasts
- 1kg (2¼lb) parsnips, peeled and roughly chopped
- 60g (2oz) butter
- 4 tabsp milk
- Freshly ground nutmeg
- Salt and ground black pepper
- For the topping:
- 3-4 tbsp grated Parmesan
- 50g (1¾oz) fresh white breadcrumbs
- 2-3 tbsp chopped parsley
Place parsnips in a large pan and cover with water. Bring to the boil, cover the pan and simmer gently for 15-20 mins until parsnips are tender. Drain well in a colander.
Add the butter and milk to the hot pan and bring to the boil. Return veg to pan and mash until smooth. Add nutmeg and season. Spoon into an ovenproof dish; smooth surface.
Mix together the Parmesan, breadcrumbs and parsley and sprinkle over the top of the purée.
To serve, heat the purée in a warm to hot oven for about 20-30 mins.
Top tip for making Parsnip and Parmesan mash
To freeze: The purée may be made up to the end of Step 2. Allow to defrost before heating through.