Parsnips are a wonder in winter – slightly sweet, beautifully tender. Once Spring comes, parsnips become more woody and starchy and are less successful. Make this mash when parsnips are at their peak. It is deliciously indulgent and nourishing.
Try these other Parsnip recipes: Baked Parsnips with Parmesan.
Roughly Mashed Parsnips with Olive Oil and Parmesan
500g parsnips, peeled and cut into chunks
2 Tblspn creme fraiche, double cream, or full cream milk
3 Tblspn extra virgin olive oil (or a little more or little less)
50 g grated parmesan
sea salt and freshly ground black pepper
parsley, chopped (optional)
Cook the peeled and chunked parsnips in salted, boiling water until tender. Drain.
Add the cream, 2 Tblspn olive oil and the parmesan and mix with the chunks. Add salt and mix again. If necessary, add more olive oil to get the desired consistency.
Using a fork, roughly mash the parsnips and stir through the parsley if using. Sprinkle with black pepper and serve hot.