- ½ swede
- 250g parsnips
- ½ bouquet garni
- 0ml double cream
- 1.
Peel the swede and chop it into chunks around 2-3cm across. Trim and peel the parsnips, then chop them to match.
- 2.
Bring a large pan of salted water to the boil. When it's boiling, add the swede and parsbips. Dop on the bouquet garnis. Bring back to the boil, then turn the heat down and simmer for xx mins till the veg are soft.
- 3.
When the veg are tender, drain them then tip them back into the pan.Remove the herb sprigs. Pop the pan back on a low heat and warm for 1-2 mins, stirring often, to sizzle off any excess water.
- 4.
Pour in 150ml of the cream. Keep the pan on the heat and warm the cream for 2-3 mins, stirring often. Take the pan off the heat and use a potato masher to gently mash the swede and parsnips together.
- 5.
When the mash is smooth, taste and add more salt or pepper if you think it needs it. Spoon the mash into a warm dish and serve.
- Tip
Love Your Leftovers
Leftover mash will keep in the fridge for up to 3 days in a sealed tub. Stir in a little flour to thicken the mix and then shape it into rounds. Fry in oil for a few mins on each side till golden brown, then serve with fried eggs for brunch.
