This creamy, fluffy parsnip mash is as easy to whip up as mashed potatoes. Parsnips are a member of the carrot family, and ...

While there's no true substitute for flavorful and comforting mashed potatoes (like those cooked in chicken broth), parsnips ...

Stir in the spices and continue cooking for a further two minutes, until fragrant. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper ...

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm ...

Cook the parsnips separately in boiling salted water. Strain both, mash or purée together and add butter, salt and freshly-ground pepper. Wash and peel the carrots and parsnips. Slice the carrot ...

Mash the potatoes, skins and all ... Peel the carrots and the parsnips and dice them into 1cm sized pieces. I find the easiest way to do this is to top and tail the carrots, then slice them ...