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A Welsh twist on mashed potatoes, where an equal quantity of parsnips to potatoes are used. Nep/neep is the old English word for root).
For 4 helpings:
Put the chopped vegetables in a saucepan, cover them with water, add a little salt and bring them to the boil.
Simmer the vegetables for about 20 minutes, or until they are all tender - the parsnips might need to be the judge.
Drain the vegetables in a colander. Add the milk, butter, salt and pepper to the pan and bring this to the boil - being careful not to let it boil over. Remove from the heat.
Return the vegetables to the pan and mash them with the milk mixture, until very smooth.
To Serve: make a little well on the top of each helping and pour in a little cream.