Recipe: Mashed parsnips with almond milk

Last updated 05:00 27/07/2014

MIDWINTER COMFORT: This parsnip mash calls for frosts in the garden and almond milk in the kitchen.

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3 large parsnips, peeled (500 grams)
1 teaspoon salt
1 small sprig thyme
cup unsweetened almond milk
teaspoon white pepper

Chop the parsnips into equal-sized chunks and place in a medium saucepan. Cover with cold water, add salt and thyme, cover with a lid.

Bring to the boil, remove lid and simmer for 25 minutes or until tender to the point of a cutlery knife. Drain and leave to steam off for a few minutes to ensure all excess moisture is released. Discard the thyme.

Warm the almond milk.

Mash the parsnip thoroughly by hand, then mash and stir in almond milk a little at a time until preferred consistency is reached.

Taste and add a little more salt if required and white pepper.

Serves: 4 as a side dish

Preparation time: 5 minutes

Cooking time: 25 minutes

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