CREAMY PARSNIP MASH

Parsnip mash is a wonderful alternative to good ‘ol potatoes in winter. Cooking parsnips in milk, cream or a half-half combination with stock creates a creamy puree. Unlike starchy potatoes it is okay to puree with a hand stick blender or food processor, without fear of a gluey finish. The result is earthly sweet and a silky, smooth texture. For a truffle flavoured puree stir in truffle butter, or for a side of parsnip peel crisps see the notes at end of the recipe. Serve with your next slow cook like a lamb shoulder or osso bucco and you won’t be disappointed.

serves 4-6 as a side

750g parsnips

250ml (1 cup) milk

250ml (1 cup) vegetable or chicken stock (or water)

2 garlic cloves

60g unsalted butter

2 bay leaves

4 sprigs sage leaves, plus extra sage leaves for garnish

sea salt

olive oil, for drizzling

Peel the parsnips and reserve the peelings if you’d like to make crispy skins (see below). Cut the parsnips in half lengthways and remove the centre core (this can be woody). Slice parsnip into 2cm-3cm pieces.

Place the milk, stock or water, garlic, parsnip, bay leaves and sage sprigs and a teaspoon of salt in a medium saucepan, making sure the liquid just covers the parsnip, adding a little extra water if necessary. Place saucepan over a medium-high heat and bring to the boil. Cook for about 10-12 minutes or until very tender and easily pierced with a fork. Drain, reserve the cooking liquid and discard the bay leaf and sage. Return the parsnip and garlic to the saucepan, add two thirds of the butter and 2 tablespoons cooking liquid then puree with a hand stick blender until smooth. Add a little extra cooking liquid if you’re looking for a thinner puree. Alternatively use a food processor to blend until smooth. Season with salt, if needed, and a grinding of pepper.

While the parsnip is cooking, melt the remaining butter with the sage leaves in a small frying pan over a medium-high heat. Cook until the butter turns a dark golden brown and has a nutty aroma. The sage leaves will be crisp. Turn off the heat.

Spoon the parsnip puree into serving dish and drizzle with browned butter and scatter over the sage leaves. Serve immediately.

TO MAKE THE PARSNIP PEEL CRISPS, preheat oven to 180°C (160°C fan-forced). Place the parsnip peelings on the baking paper lined baking tray and drizzle with oil. Toss to coat lightly in oil and spread out evenly. Bake for 10 minutes until golden brown. Transfer to paper towel. Serve with sea salt flakes.

FOR TRUFFLED PARSNIP MASH, substitute the 40g butter with 25g of truffle butter when pureeing. Then serve topped with about 15g truffle butter to melt. Sprinkle with

Recipe by Fiona Hammond, July 2025