THE MONTHLY RECIPE - (October 2008)
Potato and Parsnip Mash with Apple
Great with pan-fried or grilled pork chops, pork sausages or as a topping for shepherd's pie.
Ingredients
2 medium sized potatoes, peeled and quartered
1 medium sized parsnip, peeled and cut into small chunks
1 Bramley cooking apple, peeled, cored and quartered
25g low fat spread.
Pinch of ground cumin
Pinch of ground coriander
50ml milk, approximately
Method
1. Place the potato, parsnip and apple in a pan of water, bring to the boil and simmer for 10 minutes until tender, then drain. Put the pan back on the heat, add the low fat spread and the spices then cook for a few minutes.
2. Add the milk, warm through and mash well by hand and beat with a wooden spoon until smooth. Serve.
