Parsnip Mash with Pumpkin Seed Oil
Pumpkin seed oil imparts an additional flavour into this simple but tasty accompaniment. It is available in the U.K. but is much more plentiful in Austria, where the best is produced and it’s known as Kürbis Kernöl.
The mash is, of course, normally cooked simultaneously with other parts of a meal so doesn’t add to the overall cooking time. By putting the parsnip in with the potato once it’s come to the boil not only is the washing-up slightly reduced but the parsnip also starts to flavour the potato at an earlier stage.
Open in Cookpad AppCooking Instructions
- 1
Bring the potato to the boil in salted water. Add the parsnip and boil until the vegetables are just cooked, about 12 minutes.
- 2
Drain off the water, add the butter and mash together well.
- 3
Put half of the mash on each plate and add a dribble of the oil to each.
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