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

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 ...

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

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 ...

To make the mash, cut the parsnips into small ¼ inch cubes. Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 ...

Attendees learned to prepare a carrot and parsnip mash using fresh, locally grown ingredients. The event also included a talk on organic soil, composting with worms, and tips for starting ...