Crushed roast parsnip, potato and apple
1 hour
A delicious accompaniment to roast pork or beef. It speeds things up if you par-boil the vegetables first.
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat oven to 220 C / Gas mark 7.
- Cook the chopped parsnips, potatoes and apples in boiling, salted water for 3 minutes; drain.
- Heat oil in small roasting tin; add vegetables and apples and toss to coat.
- Cook for 45 minutes, or until golden and tender.
- Add butter and crush the vegetables roughly with a fork. Season with salt and pepper, sprinkle with chives and serve.
