Ingredients:

750 gms parsnips

1 ripe pear

2 Tbsp wholegrain mustard

good knob of butter

grating of fresh nutmeg

1/3 cup fresh cream, hot

1/2 cup milk, hot

sea salt and freshly ground black pepper

 

Method 

Peel and slice parsnips and pear. Cook in boiling salted water until the parsnips are tender. Drain well and tip back into the saucepan.

Place over a low heat for 5 minutes, stirring occasionally to drive off excess moisture. Both the parsnips and the peards have high water content.  Tip into a food processor, add remaining ingredients and process until smooth.  Season well.  

 

Tip: The mash can be masde one day ahead.  Reheat to serve.  

Serves 4.