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GINGER
MASHED PARSNIPS
500g parsnips
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 cup chicken or vegetable stock
Peel parsnips,
cut into chunks. Combine pasnips, garlic,
ginger and stock in a medium pan. Cover,
bring to boil, cook over medium heat
for 10 minutes or until soft and all
liquid has evaporated; remove, mash.
(Note: The stock used to cook the parsnip
has to be evaporated or the mash will
be too wet. Take the lid off at the end
of the cooking, if needed. If the stock
has evaporated but the parsnip is not
yet tender, add a little water.)
NOTE: Parsnip
mash can be used in the same way as mashed
potato. |
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