Crushed roast parsnip, potato and apple

Crushed roast parsnip, potato and apple


1 person made this

About this recipe: A delicious accompaniment to roast pork or beef. It speeds things up if you par-boil the vegetables first.

jean.isacke Dorset, England, UK

Serves: 6 

  • 900g (2lbs) parsnips, peeled and chopped into even size pieces
  • 675g (1 1/2 lbs) old potatoes, peeled and chopped
  • 2 crisp, tart eating apples, peeled, cored and chopped
  • 3 tablespoons oil
  • 50g (2oz) butter
  • Pinch salt and pepper
  • 2 level tablespoons freshly chopped chives

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 220 C / Gas mark 7.
  2. Cook the chopped parsnips, potatoes and apples in boiling, salted water for 3 minutes; drain.
  3. Heat oil in small roasting tin; add vegetables and apples and toss to coat.
  4. Cook for 45 minutes, or until golden and tender.
  5. Add butter and crush the vegetables roughly with a fork. Season with salt and pepper, sprinkle with chives and serve.

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