Parsnips are mashed with spring onions, parsley, thyme, butter and cream in this delicious alternative to regular champ. Serve with your favourite roasted meat.
- 600g parsnips
- Bunch of spring onions
- Small handful freshly chopped parsley
- 2 sprigs thyme
- 2 tbsp. butter
- 50ml double cream
- Salt and pepper to taste
Peel and dice the parsnips. Place into a pan of salted water and bring to a simmer. Cook for 20 minutes or until tender. Drain and leave to air dry for 1-2 minutes. Meanwhile, thinly slice the spring onions.
Place the parsnips into a bowl. Mash until as smooth as possible using a potato masher. Stir in the spring onions, parsley, thyme, butter, double cream and salt and pepper. Keep mashing until you reach the desired smoothness.