In this yum recipe, parsnips are cooked until tender and then mashed with butter and milk before being mixed with cooked sprouts and finely chopped spring onions. Really delicious and really, really easy.
- 1.5 kg parsnips
- 500g brussels sprouts
- Good dollop of butter
- 200ml milk
- Bunch of spring onions
- Salt and pepper
Chop the parsnips into large chunks and boil in a large pot of water until really soft, around 15 minutes. Drain. Put the sprouts into a pot of boiling water and cook for 10 minutes or so or until cooked to your liking.
Mash the parsnips with the milk until smooth and then fold in the butter. When the sprouts are cooked, drain them really well to make sure they don't retain any water and fold them through the parsnips. Finely slice the spring onions and then stir through, along with plenty of salt and pepper. Serve with an extra dollop of butter on top.