Spiced parsnip and potato mash

Working with The University of Sheffield

Season: AutumnWinter

Parsnips are in the love/hate marmite category of veg, but we are firmly in the love camp. We’re welcoming back these roots for the autumn-winter season with a zesty but comforting buttery mash with chilli, coriander, turmeric and lemon. A great way to dial down the sweetness of parsnips.

The recipe specifies dried turmeric but you could try using some fresh organic turmeric root (grated finely) instead. Available as a box extra from our online shop, along with fresh chillies and lemons.

Use this mash as a topping for a cottage pie, shepherd’s pie or lentil bake. Or serve simply with some veggie or meat sausages and stir-fried garlicky kale – you might want to pat the mash into ovenproof ramekins and pop them under the grill to go golden on the top.

Recipe adapted from one by Barney Desmazery on bbcgoodfood.com.

Ingredients

400g parsnips, peeled and chopped into large chunks

1 large potato, peeled and chopped into large chunks

40g butter or vegan butter

1 small green chilli, chopped finely (seeds removed)

Handful of fresh coriander, chopped finely

1.5 tsp turmeric

juice of 1 small lemon

Salt and pepper to taste

Method

Put the parsnip and potato chunks in a pan of water. Bring to the boil, then cook for 10 mins.

Drain, season and mash well with the rest of the ingredients.

To serve: Either use the mash as a topping for a small shepherd’s/cottage pie before it goes in the oven. Or serve as a side dish for sausages and stir-fried greens (pat the mash into an ovenproof dish or ramekins and pop under grill to get the top golden).