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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.