Parsnip and Pear Mash - Seasonal Recipe

Parsnip and Pear Mash

🌍 Seasonal, Autumn Difficulty: ●●●○○

Parsnips were the primary root vegetable in Europe before the potato's arrival from the Americas in the 16th century; sweet parsnip dishes paired with fruit appear in medieval English cookbooks like "The Forme of Cury" (1390).

Ingredients

• 800g (788g (1.75 lbs)) parsnips, peeled and chopped
• 2 ripe pears, peeled, cored, roughly chopped
• 3 tbsp unsalted butter
• 3 tbsp heavy cream or crème fraîche
• ½ tsp ground nutmeg
• Salt and white pepper
• Fresh thyme leaves to serve

Method

1. Boiling — Boil parsnips in salted water until very tender, about 15 minutes.
2. Adding — Add pears in the last 5 minutes of cooking.
3. Draining — Drain thoroughly. Return to the hot pot to steam dry for 2 minutes.
4. Adding — Add butter and cream. Mash or pass through a ricer or food mill for a silky texture.
5. Seasoning — Season with nutmeg, salt, and white pepper.
6. Serving — Serve topped with a pat of butter and fresh thyme.

Tags: ) parsnips, ripe pears, unsalted butter, heavy cream or crème fraîche, ground nutmeg · Source: Brittani's Almanac