Jazzed-up Parsnip Mash

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 1/3 lbs medium parsnips, peeled (1.5kg)
• 3 ounces butter (85g)
• 1 teaspoon ground cumin
• 1/4 teaspoon hot chili powder
• fresh nutmeg (a scraping (or more)
• fresh black pepper
• 1/4 pint milk (150ml)
• 2 tablespoons hazelnut oil or 1 tablespoon walnut oil

Recipe

• 1 cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, 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 10-15minutes, 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 groung 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 now add the milk and oil and mash the parsnips vigorously (with a hand-held masher), 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.
• 5 getting ahead:.
• 6 make up to two hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.