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Crushed Parsnips with Orange and Ginger

2 lbs. Parsnips
2 oz. Butter
Juice and Grated Rind of 1 Orange
1 tsp. Grated Root Ginger
1 tsp. Honey
Salt and Pepper.

Peel the Parsnips and cut into rough chunks.
Put, with all the other ingredients, into a pot with a good lid and sweat them covered for 15 mts or so.
Check these from time to time to make sure they aren't sticking.
If the mixture starts to look dry add a little water.
Once they are soft enough to pierce easily with a skewer
Take off the heat and mash roughly with a potato masher.
(The idea here is to crush rather than make a puree).
These are delicious with roast or grilled meats and reheat very well.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef