Jazzed-up parsnip mash

Sweet root vegetables given a spicy boost

  • Prep:10 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 269
  • fat 18g
  • saturates 8g
  • carbs 24g
  • sugars 0g
  • fibre 8g
  • protein 4g
  • salt 0.35g


  • 1½ kg medium-sized parsnips, peeled
  • 85g butter
  • 1 tsp ground cumin
  • ¼ tsp hot chilli powder
  • a scraping of fresh nutmeg
  • 150ml milk
  • 2 tbsp hazelnut oil (or 1tbsp walnut oil)


Getting Ahead
Make up to 2 hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.


  1. Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.

  2. Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.

  3. Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.

  4. Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won’t look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.

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