Parsnip and Nutmeg Mash

A community recipe by swedishchefcook

Not tested or verified by Nigella.com

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Introduction

FULL OF TASTE AND VERY DIFFERENT FROM YOUR NORMAL MASH ALSO DID YOU KNOW.... You can also make a very good wine from parsnips During the Second World War when bananas were scarce, a 'mock' banana was made by mixing mashed parsnip with banana essence. Parsnips are considered an aphrodisiac in many countries

Ingredients

Serves: 4-6

Metric Cups

potatoes (as many as you need for the dinner table)
parsnips (as many as you need for the dinner table)
500 millilitres double cream
½ teaspoon nutmeg (fresh)

potatoes (as many as you need for the dinner table)
parsnips (as many as you need for the dinner table)
17½ fluid ounces heavy cream
½ teaspoon nutmeg (fresh)

Method

Parsnip and Nutmeg Mash is a community recipe submitted by swedishchefcook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil and mash the potatoes and parsnips in one saucepan, to that add the cream and nutmeg and mix well,

pour this into an oven proof dish and bake for 25 minutes on a medium heat or until the top starts to brown.

Boil and mash the potatoes and parsnips in one saucepan, to that add the cream and nutmeg and mix well,

pour this into an oven proof dish and bake for 25 minutes on a medium heat or until the top starts to brown.