Saffron Parsnip Skordalia With Spiced Mushrooms

1. 1

   Peel and chop the parsnips and cook in boiling salted water until tender.

2. 2

   Whilst the parsnips are cooking, dry fry coriander seeds, fenugreek seeds and mustard seeds until the mustard seeds pop. Grind the seeds to a powder.

3. 3

   For the skordalia, mash the drained parsnips with a fork or potato ricer adding the olive oil, 2 finely chopped cloves of garlic and saffron infused milk. Add salt to taste. Keep the mixture warm.

4. 4

   Add the vegetable oil to a frying pan with the remaining chopped garlic and heat gently. Add the mushrooms and fry gently for a few minutes. Add the toasted ground seeds and chilli powder together with a few tablespoons of water.

5. 5

   Place a lid over the pan and cook gently until the mushrooms are tender.

6. 6

   To serve, arrange the mushrooms and the pan juice over the parsnip skordalia and sprinkle with white sesame seeds.

* Per serving · 4 servings · Values may vary.