Parsnip mash with meat­balls & tomato sauce

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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.

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