Original Sauce Mashed Potatoes & Parsnip
Cook time 30 minutes. Serves 2 people.
INGREDIENTS
80 g (1 big tbsp) Original Sauce
250 g medium sized potatoes
250 g parsnip
1 garlic clove
1 rosemary sprig
1 tbsp olive oil
Fresh chive or spring onion
Salt & pepper
INSTRUCTIONS
Wash the potatoes and parsnips. Peel and trim the parsnips. Cut them in half lengthwise, then into 1 cm slices. Cut the potatoes in quarters. (Tip: keep on the peel as it includes essential iron, fiber and vitamins, plus it brings a nice chunky texture to the mash).
Peel the garlic, and crush it with the side of your knife. Wash the fresh rosemary, take the leaves off the sprig, and chop it finely.
Combine the potato, parsnip, rosemary and garlic in a medium sauce pan. Fill the pan with 1,5 liters of water and a pinch of salt. Bring to a boil on a medium high heat. (Tip: keep to a simmer by lowering the heat, this will prevent the mash from being too watery).
Let it simmer for 15-20 minutes until the potato and parsnip are tender at their core (prick with a fork or a small knife to test). Drain the contents in a strainer, put them back into the sauce pan, and then add the cheese sauce, black pepper and a drizzle of olive oil (optional). Mash until homogeneous and serve with some freshly chopped herbs of your choice.
For this recipe, you can also use only potatoes or replace the parsnip with any root vegetable of your choice such as celery, carrot, rutabaga…