Parsnips are in the love/hate marmite category of veg, but we are firmly in the love camp. We’re welcoming back these roots for the autumn-winter season with a zesty but comforting buttery mash with chilli, coriander, turmeric and lemon. A great way to dial down the sweetness of parsnips.
The recipe specifies dried turmeric but you could try using some fresh organic turmeric root (grated finely) instead. Available as a box extra from our online shop, along with fresh chillies and lemons.
Use this mash as a topping for a cottage pie, shepherd’s pie or lentil bake. Or serve simply with some veggie or meat sausages and stir-fried garlicky kale – you might want to pat the mash into ovenproof ramekins and pop them under the grill to go golden on the top.
Recipe adapted from one by Barney Desmazery on bbcgoodfood.com.