2 people made this
About this recipe:
This is a side dish that is rarely ever made today. And it's time to bring it back, because parsnips are simply delicious.
1 teaspoon salt
30 to 60g butter
Extra time:3min ›
- Peel and quarter the parsnips. Put in a pan of cold water and add salt. Put on the lid and bring to the boil. Gently boil until tender, 40 to 45 minutes.
- Drain off the liquid and return the pan to a gentle heat and cook for 2 to 3 minutes to dry off any moisture.
- Crush parsnips with a fork or potato masher and add butter a small piece at a time. Season with black pepper and serve hot.
It is wise to keep the lid on the pan after you have drained off the liquid and returned the pan to a gentle heat for 2 to 3 minutes.
This was easy to do and easy to cook. Pretty much nothing can go wrong! It goes lovely served with beef and onion pie and creamed potatoes and brussel sprouts.
- 10 Feb 2011
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