zoom Venison burgers with parsnip mash

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    Venison burgers with parsnip mash

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    Venison burgers with parsnip mash

    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    800g parsnips

    1 tsp black peppercorns

    4 Waitrose British Venison Burgers

    25g butter

    150ml milk

    4 tbsp essential Waitrose Cranberry Sauce

    200g pack Waitrose Ready to Microsteam Garden Peas, Leeks and Spinach

    Method

    1. Peel and thinly slice 800g parsnips and cook in boiling water for 12–15 minutes until tender. Grind 1 tsp black peppercorns and press onto both sides of 4 Waitrose British Venison Burgers. Melt 25g butter in a frying pan and gently fry the burgers for 6–7 minutes on each side until cooked through.
    2. While cooking, drain the parsnips and return to the saucepan with 150ml milk. Mash until smooth and season. Pile the mash onto serving plates and top with the burgers. Add 4 tbsp essential Waitrose Cranberry Sauce and 4 tbsp water to the frying pan. Cook briefly, stirring to make a sauce. Spoon over the burgers and serve with a 200g pack Waitrose Ready to Microsteam Garden Peas, Leeks and Spinach.

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