Parsnip, apple and chestnut mash

  • Total time: 30 minutes 30 minutes

Serves: 4


650g parsnips
200g floury potatoes
2 bramley apples
25g unsalted 
100ml whole milk
Grating of fresh nutmeg
25g unsalted 
leaves (shredded)


1. Peel and cube 650g parsnips and 200g floury potatoes. Add to a pan of boiling water with 2 peeled, cored and quartered bramley apples. Bring back to the boil and simmer for 10 minutes until just tender.

2. Drain, return to the pan and warm over a low heat for 2-3 minutes to steam off excess water. Mash with 25g unsalted butter, 100ml whole milk and a grating of fresh nutmeg; set aside and keep warm.

3. Heat 25g unsalted butter in a pan and crumble in 100g cooked chestnuts and 2 shredded sage leaves. Stir through the mash to serve.