Maple & mustard Parsnip Mash
This recipe is a perfect alternative to normal mash potatoes, sweet and sharp. The creaminess of the winter parsnips, mixed with sweet maple and sharp mustard. Mix up your usual cottage pie with this maple and mustard parsnip mash for something different!
- 500g Parsnips
- 1-2 Tablespoons Plant milk
- 1/2 Tablespoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- Pinch Salt & Pepper
- Peel the skin off parsnips and cut in even cubes. Place parsnips into saucepan and fill two-thirds full with cold water and bring to boil. Once starts to boil, turn down heat and allow to cook for 8-10 minutes, until parsnips can easily be pierced by a fork.
- Drain parsnips in a colander, and replace back into drained saucepan. Mash parsnips using potato masher, and add few tablespoons of plant milk until smooth consistency is reached. Once smooth, add dijon mustard, maple syrup, salt and pepper, mixing well until all is well combined.