- Sea salt
- 1kg parsnips
- 500g Bramley apples
- 50g butter
- Freshly ground pepper
- Full cream milk, optional
- 75g Brighton Blue Cheese
Prep: 10-15 mins | Cook: 15 mins
1. Fill a large pan with water, add a generous pinch of salt, cover and bring to the boil. Meanwhile, trim and peel the parsnips, then chop them into bite-sized chunks. Peel, core and chop the Bramley apples to match.
2. When the water in the pan is boiling, add the parsnips and apples. Bring back to the boil, then turn the heat down and simmer for 15 mins till the parsnips and apple are tender. Drain and let them steam dry in the colander for 1-2 mins, then tip them back into the pan.
3. Add the butter to the pan with a pinch of salt and pepper. Mash together till smooth. If the mash seems a bit dry, add a splash of milk. Crumble in 75g of the blue cheese and roughly crush to incorporate it. Serve straight away. This mash is delicious with sausages (meat or veggie) and onion gravy.