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Parsnips - Mashed with Spiced Onions

A good winter accompaniment to Sunday lunch.

Key Features

  • Suitable for Vegetarians

Ingredients

For 4 people:

- 6 big parsnips (weighing about 1 kg/2 lb 4 oz), peeled

- 1 big non-waxy potato

- 2 big onions, peeled, and cut into thick segments

- 1 rounded teaspoon (5ml) crushed dried chili

- 1 rounded teaspoon (5ml) Coriander seeds, crushed in a pestle and mortar

- 6 Cardamom pods, the husks discarded and the seeds crushed

- 2 tablespoons (30ml) vegetable oil

- 125g/5 oz Butter

- 4 tablespoons (60ml) Milk

- Salt and freshly-ground Black Pepper

Method

- Gently heat the oil and half the butter in a heavy pan, add the onions and cook them over a medium heat - so they brown without burning.

- After 10 minutes add the crushed chili, the cardamom and coriander seeds, and mix well in.

- Continue cooking until the onions are soft - set aside.

- Split the parsnips lengthways into four, and remove any hard core.

- Cut the lengths of parsnip and the potato into chunks of equal size.

- Put them in a saucepan, cover with water, add a teaspoon of salt and bring to the boil - reduce to a simmer and cook until soft.

- Drain the parsnip mixture, and mash them while still warm, adding the butter and milk

- Season to taste with salt and pepper.

Serve in a bowl covered with the spiced onions.

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