Serve this easy parsnip mash with any roast meat. Goes particularly well with our roast guinea fowl with lemon and rosemary.
Serves 6
Ready in 35 minutes
Per serving:
273kcals
12.5g fat (7.1g saturated)
5.3g protein
37.2 carbs
8.6g sugar
0.2g salt
1. Put the potatoes and parsnips into separate pans of cold salted water, bring to the boil and cook for 20 minutes or until tender. Drain well.
2. 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 and serve with the Roast guinea fowl with lemon and rosemary (see recipe).
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