This very quick side dish was inspired by Maggie Beer’s recipe on MasterChef a few weeks ago. I left out the verjuice and mashed both the pear and parsnip. I’m the only one in our house who likes parsnip, but even the parsnip doubters didn’t mind it. Oscar, however, didn’t even try – even though to me it looked a lot like mashed potato – but obviously not enough.
Pear and Parsnip Mash
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| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
Quick, easy parsnip and pear mash.
Ingredients
- 4 Medium Parsnips (peeled and chopped into large pieces)
- Sea Salt
- 1 Ripe Pear (peeled and roughly chopped)
- 2 tablespoons Unsalted Butter
Directions
| 1. | Place the parsnips into a pot of cold water seasoned with sea salt. Bring to the boil over a high heat and cook until tender (approximately 10 minutes). |
| 2. | Strain the parsnips and pass through a mouli or mash with a potato masher (the mouli will remove the stringy bits). |
| 3. | Add the butter and pear and mash again. Serve warm. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
