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.


    Dorset, England, UK
    1 person made this

    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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