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    Mashed Roasted Parsnips with Rosemary and Orange

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    Mashed Roasted Parsnips with Rosemary and Orange

    A mash of some sort is essential with sausages and this one, that has been flavoured with rosemary and orange, makes a particularly good partner for the rich sausage hotpot.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 1.8kg parsnips, peeled (about 10-12 medium parsnips)
    • 4 tbsp Waitrose Sunflower or Corn Oil
    • 3 sprigs fresh rosemary
    • 25g butter
    • Grated zest of 1 orange (set aside the flesh for the salad, below)
    • Sea salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Cut the parsnips into bite-sized pieces and boil in salted water for 1 minute. Heat the oil in a large roasting tin in the oven.
    2. Drain the parsnips well and stir into the oil with the rosemary sprigs. Roast for 30-35 minutes, or until golden brown and very tender.
    3. Remove the rosemary sprigs and mash the parsnips with the butter and orange rind. Season well.

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