TWO ROOT MASH WITH PARS­LEY AND PINE KER­NELS

The Observer Magazine - - FOOD & DRINK -

The pine ker­nels in­tro­duce what I feel is an es­sen­tial el­e­ment of crunch, but bread­crumbs, tossed in a lit­tle melted but­ter till golden, are a fine, and in­deed cheaper, al­ter­na­tive. Serves 6 parsnips 600g car­rots 700g pine ker­nels 75g pars­ley a small hand­ful but­ter 80g

Di­rec­tions

Peel the parsnips, cut them into large chunks then bring them to the boil in a pan of deep, salted wa­ter. Do the same with the car­rots, but peel­ing them only if they have thick skins. Turn the heat down to a lively sim­mer then leave to cook for about 20 min­utes un­til they are soft enough to mash.

Toast the pine ker­nels un­til golden in a dry pan then set aside. Finely chop the pars­ley. When the parsnips are ten­der, drain them, add half the but­ter, then mash un­til creamy, us­ing a stick blender, food mixer or veg­etable masher.

Drain the car­rots, add the re­main­ing but­ter then mash un­til smooth and creamy. Fold in the chopped pars­ley. Put the two mashes into a warm serv­ing dish, then fold the two to­gether, gen­tly, so they are lightly mixed. Scat­ter with the toasted pine ker­nels.

To serve, slice the row of ribs into smaller sec­tions, mak­ing sure ev­ery­one gets some meat and bone. Serve spoon­fuls of the parsnip and car­rot mash along­side.

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