Ingredients
- Serves 4-6
- 600g (peeled weight) pumpkin or buttercup squash, cut into 2–3cm dice
- 5 medium parsnips, peeled and cut into large chunks
- 4 cloves garlic, peeled and finely sliced
- 2 Tbsp olive oil
- 2 onions, sliced thinly
- 80g butter
- ground nutmeg
- 100g crème fraîche,
- 50g butter
- salt and black pepper
PARSNIP AND PUMPKIN MASH
Method
- Place the pumpkin, parsnips and 2 cloves garlic in a large pot and cover with cold water and add 1 teaspoon salt
- Bring to the boil then simmer until tender (20 minutes)
- In a fry pan add the oil and half the butter
- Add the onions and garlic and allow to fry so they soften, sweeten and go a sweet golden brown
- Add the pumpkin and mash with back of spoon or masher
- Add the remaining butter, crème fraiche, seasoning and nutmeg
- Whip with a spoon or spatula until light and airy
- Enjoy
Comments
This aromatic mash will go splendidly with the organic silverside, or alongside a plate of wilted winter greens.
Thanks to Ettrick Gardens – parsnips, and to Brydone Growers– organic buttercup squash for providing the ingredients used in the demonstration at the market
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