Chorizo and parsnip mash

This delicious chorizo and parsnip mash is comfort in a bowl! The sweetness of parsnip is tempered by spicy chorizo, earthy mushrooms and chargrilled capsicum to create a cheap and healthy meal.

By Nici Wickes
  • 15 mins cooking
  • Serves 4
  • Print


  • 6 medium-sized parsnips peeled and chopped
  • 3 large potatoes, peeled and cut into 4cm cubes
  • 50 gram butter
  • 1/4 cup milk or cream
  • sea salt flakes
  • ground black pepper
  • 250 gram button mushrooms
  • 2 tablespoon olive oil
  • 150-200g chorizo, sliced
  • few handfuls baby spinach leaves
  • 2 large chargrilled peppers (Nici used The Olive Lady, available in a 465g jar)
  • flat-leaf parsley, to garnish


  • 1
    Boil the parsnips and potatoes in a large pot of salted water until tender. Drain and mash with the butter and milk. Season with salt and pepper, to taste.
  • 2
    While the parsnips and potatoes cook, sauté the mushrooms in oil for 6-7 minutes. Add the chorizo and heat through, then add spinach.
  • 3
    Serve up the mash on warmed plates, topped with mushrooms, chorizo and spinach. Top with strips of chargrilled pepper and parsley.


  • Jars of chargrilled peppers in oil or vinegar are good value, especially when fresh capsicum is out of season. Reserve the oil or vinegar for salad dressings.

read more from