Jazzed-up parsnip mash

Name: Jazzed-up parsnip mash
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs parsnips, peeled; 85 grams butter; 1 teaspoon ground cumin; 0 teaspoons hot chilli powder; 1 serving a scraping of fresh nutmeg; 150 milliliters milk; 2 Tbsps hazelnut oil (or 1tbsp walnut oil)

Jazzed-up parsnip mash is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 348 calories, 4g of protein, and 18g of fat. It works best as a side dish, and is done in about 35 minutes. Head to the store and pick up hazelnut oil, a scraping of nutmeg, ground cumin, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Parsnip

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.

Ingredients you will need

Parsnip

Water

Equipment you will use

Sauce Pan

Drain well, then return parsnips to the saucepan.

Ingredients you will need

Parsnip

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ground Black Pepper

Parsnip

Butter

Spices

Equipment you will use

Sauce Pan

Now add the milk and oil and mash the parsnips vigorously, until smooth. (They wont 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.

Ingredients you will need

Seasoning