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Parsnip and mustard mash

February 5, 2012

Parsnips, herbs and mustard is a combination I hadn’t thought of,  but it really works very well –  a winning combination for parsnip lovers, and pretty good for those who aren’t so keen.  Our parsnips are very sweet when cooked and the mustard adds a tingling quality which is balanced by the herbs – “sweet and nasal”, said the beloved.

This recipe comes from Veronica who is the lovely Chris’s mum.  (The beloved works with Chris a couple of days a week and last week they were “working” in our garden. I took this sneaky picture of them through the kitchen window –  refilling the bird feeder.  Just in time too as a couple of days later  the weather got really cold.)

Peel, chop and cook until soft a large parsnip (mine weighed about a pound after preparation, the recipe said 1.5kilos which is about 3lbs). Add some butter, salt and pepper, 3 tablespoons of finely chopped parsley (unfortunately the parsley in the garden isn’t ready to be harvested by that amount so I used a little fresh parsley and a teaspoon of  dried mixed herbs) and two teaspoons of English Mustard (the recipe calls for Dijon mustard, but I didn’t have any) to the ready cooked parsnips. Mash well and eat.  The beloved said he could eat the whole bowl, and almost proceeded to do so. Praise indeed.



4 Comments leave one →
  1. jessica meredith permalink
    February 5, 2012 7:23 pm

    Nice colour bowl.

  2. Annie permalink
    February 5, 2012 8:43 pm

    Wasabi parsnips?

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