Chorizo & parsnip mash

SERVES 4 (for about $17) This is comfort in a bowl! The sweetness of parsnip is tempered by spicy chorizo, earthy mushrooms and chargrilled capsicum.

6 medium-sized parsnips

peeled and chopped

3 large potatoes, peeled

and c ut into 4cm cu bes

50g butter

¼ cup milk or cream

Sea salt flakes

Ground black pepper

250g button mushrooms

2 tbsp olive oil

150- 200g chorizo, sliced Few handfuls baby

spinach leaves 2 large chargrilled peppers (I used The Olive Lady, available in a 465g jar) Flat-leaf parsley, to garnish

1 Boil the parsnips and potatoes in a large pot of salted water until tender. Drain and mash with the butter and milk. Season with salt and pepper, to taste.

2 While the parsnips and potatoes cook, sauté the mushrooms in oil for 6-7 minutes. Add the chorizo and heat through, then add spinach.

3 Serve up the mash on warmed plates, topped with mushrooms, chorizo and spinach. Top with strips of chargrilled pepper and parsley.