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