Celeriac and parsnip mash

A mustardy, light mash, great with fish or meat dishes

Celeriac and parsnip mash recipe

Bring a large saucepan of water to the boil.

Peel and roughly chop the celeriac. Peel and chop the parsnips.

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 mash 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 mash, 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.

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