Bring a large saucepan of water to the boil.
Add the vegetables and a little salt to the boiling water and cook for about 15 minutes or until they are tender when pierced with a fork.
Drain and the vegetables.
Make the mustardy dressing by combining the olive oil, mustard, vinegar, a little salt and a generous grinding of black pepper.
Pour the dressing over the, stir thoroughly and serve.
Notes from the cook
- This is a no-fuss, quick alternative to mashed potatoes. It’s especially good with oily fish or pork dishes.
The Juicy Bits
- The combination of parsnips and celeriac adds up to a high fibre side dish.
- Celeriac and parsnips together supply vitamin K, vitamin C, B vitamins and minerals including phosphorous and potassium.
- Parsnips are classed as a high GI food (although their GL is lower) but this comforting and nutritious mash is great in small portions accompanying fish or meat.