Name: Chorizo and parsnip mash
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 medium-sized parsnips peeled and chopped; 3 large potatoes, peeled and cut into 4cm cubes; 50 gram butter; 1/4 cup milk or cream; sea salt flakes; ground black pepper; 250 gram button mushrooms; 2 tablespoon olive oil; 150-200g chorizo, sliced; few handfuls baby spinach leaves; 2 large chargrilled peppers (Nici used The Olive Lady, available in a 465g jar); flat-leaf parsley, to garnish

Chorizo and parsnip mash

This delicious chorizo and parsnip mash is comfort in a bowl! The sweetness of parsnip is tempered by spicy chorizo, earthy mushrooms and chargrilled capsicum to create a cheap and healthy meal.

Serves 4

Cook

15M

Ingredients

6 medium-sized parsnips peeled and chopped

3 large potatoes, peeled and cut into 4cm cubes

50 gram butter

1/4 cup milk or cream

sea salt flakes

ground black pepper

250 gram button mushrooms

2 tablespoon olive oil

150-200g chorizo, sliced

few handfuls baby spinach leaves

2 large chargrilled peppers (Nici used The Olive Lady, available in a 465g jar)

flat-leaf parsley, to garnish

Method

1.Boil the parsnips and potatoes in a large pot of salted water until tender. Drain and mash with the butter and milk. Season with salt and pepper, to taste.

2.While the parsnips and potatoes cook, sauté the mushrooms in oil for 6-7 minutes. Add the chorizo and heat through, then add spinach.

3.Serve up the mash on warmed plates, topped with mushrooms, chorizo and spinach. Top with strips of chargrilled pepper and parsley.

Jars of chargrilled peppers in oil or vinegar are good value, especially when fresh capsicum is out of season. Reserve the oil or vinegar for salad dressings.

Note

Nici Wickes

Ingredients

Method

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