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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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VERY complementary to roasted pork, especially with thyme gravy Ingredients:
parsnips |
potatos (roughly 1 parsnip to 2 potatos) |
milk |
butter |
salt |
pepper |
dash of dijon mustard (big dash for me) |
Directions:
1. Peel and dice parsnips and potatos. Dice parsnips into smaller bits then the potatos because they take longer to cook otherwise).
2. Boil in lightly salted water for about 20 mins. (you can also cook them in milk or a mix of milk and water which makes the parsnip flavour a bit smoother).
3. Drain and mash.
4. Add butter, a dash of milk (the boiling milk if you used that), salt, pepper and dijon. Mix well
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