- 1kg parsnips, chopped
- 180ml milk, heated
- 2 garlic cloves, crushed
- 40g butter, softened
- Boil, steam or microwave the parsnips until tender, drain.
- Mash, in a medium bowl, with the milk until smooth then stir in the garlic and butter.
Tip : The same amount of sweet potato, celeriac, butternut squash or pumpkin can be used instead of parsnip.
Mini Cheese & Tomato Quiches
Microwave Supergreen Spinach, Parsley & Courgette Omelette
Microwave Spiced Quinoa & Carrot Salad with Feta
Beetroot & Goat’s Cheese Tartlets
Carrot, Courgette & Feta Savoury Flapjack
Chilli & Spring Onion Cornbread with Summer Herb Spread
Best Ever Roast Potatoes
Anjula Devi’s Spicy Warm Roasted Tomato and Cumin Salad