Parsnip is not a very popular vegetable. That is a shame, because it has a nice, slightly earthy taste and goes well with stews and game, for instance.

This recipe is a basic mash recipe and will also work with other vegetables; not just potatoes (or sweet potatoes), but try celeriac or regular carrots as well.

With any mash, the question is which texture you want to achieve. In my case, I wanted rustic to go with the main, but fluffy is definitely an option too.

I usually peel my parsnips, but you could skip that step; the skin would make the mash a little darker in color though.

Cut the parsnip (count on one average-size parsnip per person) into pieces and boil in salted water until soft. Drain the water and mash up the parsnip (I used an old-fashioned kitchen aid, but if you want to go for fluffy use a kitchen machine).

Now, add your favorite mash flavoring ingredients. Mine are butter (or vegan substitute), cream (or vegan substitute), a good serving of salt and: freshly ground nutmeg (use a box grater). Stir in and taste.

For color and texture, add some garden cress, water cress or, if you don't have these in your refrigerator, some roughly chopped parsley.

Two random thoughts here: parsnip and maple syrup go together well (think roasted parsnip). And: mash with spinach or endive works great.

Nutritional values

Parsnip is a healthy vegetable. Practically 0% fat and cholesterol, 18% carbs (5% fibers). Per 100g about 25% of your daily dose of vitamin C! 

Other things to do with parsnips:

• Making chips (recipe here)