Spicy Mashed Parsnip

[Guest guest]

@@@@@

Spicy Mashed Parsnip

3 lb medium sized parsnips, peeled

30 oz butter

1 tsp ground cumin

1/4 tsp hot chili powder (or more to taste)

little fresh nutmeg

1/4 pint milk

2 tbsp walnut oil

 

 

 

1. Cut the parsnips into large, fairly evening sized chunks.

2. Bring a large saucepan of salted water to the boil, add parsnips

and cook briskly for 10-15 minutes, half-covered, until tender but not

slushy. Drain well, then return parsnips to the saucepan.

 

3. Push parsnips to one side and put the butter, spices and plenty of

ground black pepper into the remaining space. Return the saucepan to a

very low heat and let the butter melt, the spices warm through and the

parsnips continue to dry for a few minutes.

 

4. Now add milk and oil and mash the parsnips vigorously, until

smooth.

 

(They won't look as smooth as potato mash but a quick taste will tell

you if there are any lumps left.) Adjust the seasoning, if necessary.)

 

Serve immediately with a tablespoon of your favourite chutney on the

side -delicious!

 

Source: McQade's Celtic Chutneys

Formatted by Chupa Babi in MC: 12.27.06

 

-----