jazzed up parsnip mash

[Guest guest]

here we go with butter and oil again - but this sure sounds good!

 

 

* Exported from MasterCook *

 

Jazzed Up Parsnip Mash

 

Recipe By :Ruth Watson

Serving Size : 6 Preparation Time :0:10

Categories : Side Dishes Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/4 pounds medium-sized parsnips -- (1.5 kg) peeled

3 ounces butter

1 teaspoon ground cumin

1/4 teaspoon hot chili powder -- or to taste

fresh nutmeg -- a scraping

freshly ground black pepper -- generous

5 1/2 ounces milk -- (150ml)

2 tablespoons hazelnut oil -- or

1 tablespoon walnut oil (alternative)

 

1. Cut the parsnips into large, fairly even-sized chunks: the skinny end will

make one chunk, then either halve or quarter the bulky part lengthwise; remove

the core, and cut into similar-sized pieces.

 

2. Bring a large saucepan of salted water to the boil, tip in the parsnips and

cook briskly for 10 to 15 minutes, half-covered, until tender but not slushy.

Drain well, then return parsnips to the saucepan.

 

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

black pepper into the 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. Add the 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 and serve immediately.

 

Description:

" Easy: spiced with cumin, chili powder, nutmeg, pepper, nut oil and butter "

Source:

" Article: Sunday food, BBC Good Food Magazine 2002 March "

T(Cooking):

" 0:25 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 316 Calories; 18g Fat (48.2% calories

from fat); 4g Protein; 39g Carbohydrate; 10g Dietary Fiber; 35mg Cholesterol;

152mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3

1/2 Fat.

 

NOTES : " A teenage who professed not to like parsnips lapped up every scrap of

this gorgeous mash -- such is the powder of these sweet root vegetables when

they are given a spicy boost. " Ruth Watson and husband David run a B & B/hotel in

Suffolk called Crown & Castle with a bistro. Ruth is currently Food Editor of

the Daily Mail Weekend magazine, and has a cookbook in print (The Really Helpful

Cookbook, Ebury Press, 2000).

 

 

Nutr. Assoc. : 1039 0 0 0 0 0 0 0 2130706543

 

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