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Pumpkin and parsnip mash

updated

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Ingredients for 2 servings:

  • 200 g Hokkaido pumpkin(s), cleaned and weighed
  • 200 g parsnip(s)
  • 1 garlic clove(s), peeled
  • some butter
  • 60 ml vegetable stock
  • 60 ml milk
  • salt and pepper
  • nutmeg
  • 1 dashes lemon juice
  • Pumpkin seeds, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the pumpkin and peeled parsnips. Sauté them with the garlic in the heated butter. Add the vegetable stock and milk, and simmer gently in a covered pan over low heat for about 30 minutes until softened. Check occasionally to see if there is still enough liquid. Mash the pumpkin, parsnips, and garlic with a potato masher, adding a little more milk if necessary. Season to taste and serve sprinkled with pumpkin seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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