Lemon Parsnip Mash
SERVES 4
PREP 10 minutes
COOK 25 minutes
Ingredients:
- 800g floury potatoes (such as coliban), coarsely chopped
- 400g parsnips, coarsely chopped
- 1 tablespoon vegetable or olive oil
- 2 cloves garlic, crushed
- ⅓ cup extra-light sour cream
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons finely grated lemon zest, plus extra strips, to serve
Directions:
- Boil potato and parsnip in a large saucepan for 20 minutes or until tender. Drain; return to pan. Mash over low heat until almost smooth.
- Meanwhile, heat oil in a frying pan over moderate heat. Add garlic; cook and stir for 30 seconds or until fragrant.
- Stir the garlic, sour cream, parsley and zest through mash. Season. Top with lime strips to serve.
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