Parsnip, sweet potato and truffle mash recipe
Revamp classic mash by swapping in parsnips and sweet potatoes for a Christmas dinner side dish that will really impress. Make it extra indulgent with a drizzle of aromatic truffle oil, and scatter through maple-glazed hazelnuts for a delicious flavour twist.
See method- Serves 6
- 10 mins to prepare and 25 mins to cook
- 317 calories / serving
Ingredients
- 750g pack parsnips, peeled and cut into 5cm chunks
- 750g sweet potatoes, peeled and cut into 5cm chunks
- 1 vegetable stock cube
- 50g blanched hazelnuts
- 1 tbsp maple syrup
- 150ml milk
- 2 tbsp truffle-flavoured olive oil, plus extra for drizzling
- 3 spring onions, trimmed and sliced on the diagonal
Each serving contains
- Energy
- 1335kJ 317.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 45.7gProtein 6.0gFibre 10.5g
Method
- Put the parsnips and sweet potatoes in a large saucepan with the stock cube and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 25 mins.
- Meanwhile, toast the nuts in a small frying pan over a medium heat, stirring. When lightly golden, add the maple syrup and cook for 1 min, then transfer to a bowl.
- Drain the vegetables well, then leave in the colander for a few mins to steam-dry.
- Return the vegetables to the dry saucepan and mash well. Draw the mash to one side of the pan and pour the milk into the other side. Heat until the milk is simmering, then stir it into the mash. Stir in the truffle oil and season to taste.
- Tip the mash into a serving dish. Roughly chop the glazed nuts and scatter over. Garnish with the spring onions and finish with an extra drizzle of truffle oil.
- Get ahead: Make up to 2 days in advance and gently reheat over a low heat for 15 mins, stirring and adding a little more stock to loosen the texture. Make the maple hazelnuts the day before and keep in an airtight container.
- See more Christmas side dishes
