- 1.5kg parsnips, peeled and diced
- 1 lemon, zest and juice
- Sea salt and freshly ground pepper
- 50g butter + 1 tbsp for chestnuts
- 3 apples
- A large handful of chestnuts, cooked, peeled and shelled
- A drizzle of honey
- A few sprigs of thyme
Prep: 20 mins | Cook: 25 mins
1. Pop the parsnips in a pan with a squeeze of lemon and a good pinch of salt and pepper. Cover the parsnips with boiling water. Boil for 15-20 mins till tender.
2. Drain the parsnips, saving a mug of the cooking water. Return the parsnips to the pan and add the butter and cream. Mash till creamy and smooth or whizz in a food processor or blender. Add in some of the cooking water if needed.
3. Grate over a little lemon zest. Season to taste. At this stage you can freeze or refrigerate the mash till needed.
4. Toast your chestnuts in a frying pan with 1 tbsp butter till they get a bit of colour. Drizzle in enough honey to coat. Mix. Add a little sea salt.
5. Scatter them over the creamy mash and serve with fresh thyme leaves.