Jazzed-Up Parsnip Mash

1. 1

   Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.

2. 2

   Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15minutes, half-covered until tender but not slushy.

3. 3

   Drain well, then return parsnips to the saucepan.

4. 4

   Push the parsnips to one side and put the butter, spices and plenty of groung black pepper into the space.

5. 5

   Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.

6. 6

   Now add the milk and oil and mash the parsnips vigorously (with a hand-held masher), until smooth.

7. 7

   (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.)

8. 8

   Adjust the seasoning, if necessary, and serve immediately.

9. 9

   GETTING AHEAD:.

10. 10

    Make up to two hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.

* Per serving · 4 servings · Values may vary.