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.
- 15 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1Boil 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.
- 2While the parsnips and potatoes cook, sauté the mushrooms in oil for 6-7 minutes. Add the chorizo and heat through, then add spinach.
- 3Serve up the mash on warmed plates, topped with mushrooms, chorizo and spinach. Top with strips of chargrilled pepper and parsley.
Notes
- 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.
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