Ingredients1kg parsnips, peeled
4 Tbsp butter 2 Tbsp finely chopped chives salt & pepper, to taste |
MethodPeel & 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...
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. |