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Curried Mashed Parsnip   Veg  HT  ACC  35mins

Serves 4   Hot Vegetarian Vegetables Spices Accompaniment  Gluten Wheat Free Eggless

900g/2lbs Parsnips, peeled and cut into large chunks
25g/1oz Butter
1 tbsp Olive Oil
1 Large Onions, chopped
1 Garlic Clove, crushed
1 heaped teasp Curry Powder (check ingredients label)
Salt and Black Pepper


1. Place the parsnips in a large saucepan of salted water , bring to the boil then reduce the heat slightly and cook for about 20 minutes, until soft.

2. Meanwhile, heat the butter and oil in a frying pan, add the onions and garlic and fry gently until soft and transparent, running from time to time.

3. Stir in the curry powder and continue cooking, stirring for 2 -3 minutes.

4. Once cooked, drain the parsnips well in a colander then return to the pan and mash with a potato masher.

5. Add the onion mixture, stir through and adjust the seasoning. Serve immediately


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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