Parsnip mash with meatballs & tomato sauce
Using parsnip instead of potato in mash makes it a little less stodgy and adds a more complex flavour. Plus, you can eat it one-handed with a fork making it perfect for a night full of Christmas card writing and present wrapping. Parsnip mash with meatballs & tomato sauce
Roast or fry 8 pork meatballs following pack instructions.
Meanwhile, peel 3 parsnips and cut into chunks. Put them in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning. Keep warm until needed. To make a tomato sauce, simmer 140g passata in a wide saucepan with 1 crushed garlic clove and 1/2 tsp smoked paprika. Cook for 5 mins to thicken. Coat the cooked meatballs in the sauce, then pile onto the mash and scatter over chopped parsley to serve. Serves 2.