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Mashed Parsnips with Roasted Leeks and Nutmeg recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe is by Sam Gugino from Cooking to Beat the Clock.

Root vegetables mash nicely by themselves or in combination with other root vegetables. Try them instead of the usual mashed potatoes.


1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 pound potatoes, peeled and cut into 1-inch chunks
Olive oil spray
1 large or 2 small leeks, white part only, halved lengthwise and washed thoroughly
1/2 to 2/3 cup skim milk, warmed
1 tablespoon butter, softened
1/4 teaspoon nutmeg
Kosher Salt and freshly ground black pepper to taste

  • Preheat oven to 500 degrees. Put parsnips and potatoes in large saucepan, cover with water. Bring to a boil and boil gently, about 12 minutes, or until very tender.
  • Meanwhile, spray a cast iron frying pan with olive oil spray. Halve leeks again, crosswise, if using only one large one. Add to pan and put in the oven. Cook about 15 minutes until nicely browned all over. Turn a few times to cook evenly. Remove, chop and set aside.
  • When parsnips and potatoes are cooked, drain well and return to the pan over low heat. Mash, adding milk as you do. Add just enough milk to give the texture you prefer - and leave a few lumps if you like. Fold in leeks and season with nutmeg, salt and pepper.

Serves 4 - 6

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