Serves: 4
INGREDIENTS
750 grams parsnips
1 ripe pear
2 tablespoons wholegrain mustard
good knob of butter
grating of fresh nutmeg
1/3 cup cream, hot
½ cup milk, hot
sea salt and freshly ground pepper
METHOD
Serve with Crisp Roasted Pork Hocks with Caramelised Onion Gravy.
Peel and slice the parsnips and pear. Cook in boiling salted water until the parsnips are tender. Drain well and tip back into the saucepan. Place over a low heat for 5 minutes, stirring occasionally to drive off excess moisture. Both the parsnips and pears have high water content. Tip into a food processor, add the remaining ingredients and process until smooth. Season well. The mash can be made 1 day ahead. Reheat to serve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.