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Neep & tattie mash with parsley & walnuts
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Serves: 6, as a side
700g essential Waitrose Swede, peeled and cut into chunks
650g Waitrose King Edward Potatoes, peeled and cut into chunks
125g essential Waitrose Turnips, peeled and cut into chunks
1 tbsp butter
25g pack flat leaf parsley
50g walnut pieces
Grated zest of 1 unwaxed lemon
100ml Filippo Berio Extra Virgin Olive Oil
1. Bring a large pan of salted water to boil. Add the swede and cook for 5 minutes. Add the potatoes and turnips, bring back to the boil and cook for 12-15 minutes further until tender. Drain and leave to steam in the colander for 5 minutes.
2. Return to the pan and mash until smooth. Beat in the butter. Season and keep warm.
3. Place the parsley, walnuts, 3/4 of the thinly grated zest and the oil in a mini processor and pulse to make a coarse paste. Season then swirl over the mash and top with the remaining zest and freshly ground black pepper before serving.
Typical values per serving: