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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!