Gently steamed parsnip and potato mash
Parsnips and potatoes steamed without pressure, then passed through a food mill with milk and butter.
Active time20 min
CookingNot specified
Total45 min
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Ingredients
- 600 g parsnips
- 400 g potatoes
- 20 g butter
- 250 ml milk
- 1 pinch of salt — optional
Preparation
Peel and wash the parsnips and potatoes, then cut into 2 cm cubes. Set a steamer basket over a pan of simmering water, keeping the vegetables out of the water. Cover and steam for 25 to 30 minutes until easily pierced with a knife; check the water level during cooking.
600 g parsnips400 g potatoes- knife
- saucepan
- steamer basket
- lid
While the vegetables cook, bring the milk to a simmer. Pass the vegetables through a food mill, discard the fibres left behind, then stir in the hot milk, butter and salt if desired. Serve hot.
20 g butter250 ml milk1 pinch of salt — optional- saucepan
- food mill
- mixing bowl
- spatula
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration