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Parsnips - Mashed with Spiced Onions
A good winter accompaniment to Sunday lunch.
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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
- 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.