Ingredients

1kg parsnips, peeled
4 Tbsp butter
2 Tbsp finely chopped chives
salt & pepper, to taste

Method

Peel & chop the parsnips, place in a large saucepan and cover with water.  Bring to a boil, reduce the heat and simmer covered for
10-15 mins until soft.

Drain in a colander, return to the pan together with the butter & mash well over a medium heat.

Season with salt & pepper, gently fold in the chives and serve.

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How to Make...

PARSNIP BALLS
Make Parsnip Balls with the mash, using:
2 eggs, beaten
250ml dried breadcrumbs
½ btl (375ml) light olive or coconut oil
Allow the mash to cool and stir in the egg. Form the mixture into balls & roll in breadcrumbs.  Heat oil to 180°C & deep-fry balls in batches for 2-3 mins until golden.